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Originally Posted by poohbear_nc
Talisker 10 yr. - cheers!
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Well, here's a clue -- it was NOT Friday Night Pizza and Talisker Night. Instead, duck leg confit over polenta with braised fennel. I was in the kitchen all day, breaking down the duck, making stock, rendering duck fat, sous vide for the confit, then sous vide for the polenta. But worth it, and we still have the breasts for later, plus 2 quarts of duck stock and a pint of duck fat.
Oh, and served with a quite respectable BC Sauvignon Blanc. Very much in the New Zealand style, and the best I could do these days when I can no longer drink red wine.