Cucumber, tomato and red onion salad/Duck Confit with sour cherry sauce, roasted potatoes in duck fat and sweet and sour red cabbage / Foie gras over Pain d’Epices topped with peeled cognac infused flambéed grapes , this is an amazing meal that can be for a special occasion like date night or a holiday meal.
Vegan Foie gras is available from Nestle. Read about it here:
Salad:
1 long English cucumber-sliced
2-3 tomatoes-diced
1/4 red onion-sliced
1 tbs fresh herbs parsley/basil and/or dill
2 tbs red wine vinegar
1 tbs olive oil
Main course:
Duck confit (1 per person)
Potatoes (1 per person)
Salt pork (optional and per taste)
2 tablespoons butter
1/2 large red cabbage, sliced 1/4-inch thick
2 tablespoons sugar (substitute with diced grapes 5-8)
1/4 cup balsamic vinegar
Kosher salt
Freshly ground black pepper
Dessert:
Pain d’Epices – French Spice Bread
Ingredients:
1 1/2 cups rye flour
1 tsp ground ginger 1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
2/3 cup honey
1/4 cup milk
3 tbsp sugar
1 egg
1/2 cup butter softened
1 pinch salt
Fois gras
Peeled cognac infused flambéed grapes:
2-4 tsp Butter
Peeled grapes (5-8 per person)
1/4 c Cognac
@thetiltedcrowngourmet