I've been wanting to cook duck for awhile, but have been somewhat hesitant since I'd rather leave serving somewhat rare poultry up to the professionals, but, what the heck, I love duck. Picked up a lovely breast and set about making the dressing for Warm Duck Salad with raspberries, pecans, and oranges.
Cotes de Provence:
I would serve a sauvignon blanc with this dish in the future,
but doesn't this wine have a gorgeous label?
Dessert was very easy. I made an extra simple sauce of creme fraiche, honey, vanilla extract, and vanilla bean seeds to be served over more rasberries and a fancy brie.
It was a good meal, if I do say so myself. Ok, back to the beautiful day here. Hope you are enjoying a fantastic Memorial Day weekend...