Cooking for 12 plus us is quite a challenge. I think we had just enough, without going too overboard. The timing of items was good, this is always the trickiest part. Though the roast was done a little earlier than I wanted, it allowed it to rest a good amount of time and the residual cooking made the meat a good consistent pink colour. I am always worried when I cook red meat that I'll make it too rare for Maiko. Any sign of blood and she gets scared off. The polenta cakes that I baked shaped like rabbits were a little dry and absorbed the red wine reduction a little too much. Perhaps next time I'll try warm and moist polenta and substitute confited duck for the duck breast. When I made the duck confit in montreal, it really rocked.
I'm afraid to ask Maiko when we'll do the next one.
Maybe we'll wait another couple of days.
I have duck confit in the fridge resting. Using the rest of the bird where the duck breast came from for the appetizer for this one.
I think I'll use the neck and wings for rillettes for the next dinner. Then I'll fry up the legs as confit for the one after. Maybe I'll even make cassoulet?
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