Duck, Be A Lady Tonight

Saturday night's dinner party was a great success. A decadent 7 course meal entitled  "Duck, Be A Lady Tonight", in homage to the beautifully raised ducks from Dragonfly Farms in Leverett, MA.  Free range, happy ducks, make for the best duck dishes.  I started with a Vegetable Salmagundi, a trade mark dish of mine made up of all things pickled/canned/jarred/frozen during the growing months. For this meal it was made up of corn relish, chimichurri, tomatillo and habanero hot sauce, ginger and honey braised radish, sweet and sour tomato jam, sundried tomatoes packed in garlic and oil, pickled peppers and cukes, pickles fennel relish, and sourdough crackers. Then the rest....

                                                         Vegetable Salmagundi

    first

avgolemono broth/kale chip/urfa chili

     second

spice poached beet tartare/golden beet aioli/thyme crostini/dill

     third

local day boat scallops/last harvest tomato sauce/truffled turnip slaw/

balsamic reduction

     fourth

duck 2 ways: seared breast and leg confit/parsnip puree/dry roasted 

shaved brussel sprouts/duck jus

     fifth

 shaved fennel and celery heart salad/olive vinaigrette/walnuts/cactus pear juice

    sixth

                                   vanilla bean and orange panna cotta/salted caramel/
                                                                       dark chocolate