Duck Breast with a Dried Cherry and Date Gastrique from the Heavy Table Flickr pool:
“I’m personally really proud of this one. I had a picture in my mind of how I wanted the sauce to be and I was really happy to get exactly what I wanted- a combination of sweet, sour, and hot. The sweet was the fruit, hydrated in cheapo gewürztraminer, shallots sauteed in duck fat and butter, and local honey from the co-op. The sour was some Italian pinot noir wine vinegar, and the hot was a good pinch of berbere. Everything was so harmonious and so pleasing. My only regret is that, as always, this is yet another solitary activity.”
