I cooked this dish for my husband’s birthday. It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
Duck breast with lavender and honey
This recipe is something I recently reverse engineered from an old memory. In the distant summer of 2000 I visited my dear childhood friend Gergana in Narbonne – in the south of France, and she took me to a seasonal restaurant in middle of a vineyard called Le Souquet’s. I had magret de canard au…
Squab glazed with port reduction with creamy polenta
Squab is one of my favorite meats – it is dark and a little bit gamey, and because these birds are so small – it cooks quickly. Like other game, squab goes well with sweet sauces – and in this case I made my favorite port reduction that has been already featured in previous posts:…
This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.
Duck breast over port and sour cherry reduction
This is a dish that looks very impressive but is relatively quick and easy to prepare.
Venison roulade stuffed with pistachio puree
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.