Sunday, April 5, 2009

Duck Confit with Mushroom Risotto

If you can look at this photo without starting to drool I'll seriously be surprised. This duck was as succulent as it looks. Zoya made this duck confit herself and words just can't describe how impressive it was. The meat just fell apart and melted in your mouth. She served it with shiitake mushrooms,  a fig and wine sauce and boletus mushroom risotto, also made from scratch. Everything was cooked to perfection and had rich, luscious flavours. Luckily we had a very late dinner because the lunch kept us full for most of the day. The wine she paired with this dish was also unsurpassable – Cousino Macul, a deep and spicy Chilean Cab Sauvignon. And if all that wasn't enough, we had yummy date squares to end the meal.

1 comment:

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