Chef Jim and I had some time to "play with our food" tonight...this is what we came up with.
The second pic is of duck confit with a red onion marmelade, goat cheese, and scallion on a crispy thin piece of cinnamon raisin bread. It was awesome!
The onions were made with butter, olive oil, toasted fennel seed (ground with a mortar and pestle), some red wine, rice vinegar, and a touch of honey. They went great with the duck and cheese.
The other pic is of a pan seared duck breast with a sauce made from some of the rendered duck fat with Marsala wine, sweet soy sauce and demi glace accompanied by Chef Jim's roasted sweet potato fries, creamed spinach with feta cheese.
Working in a kitchen can be a good thing!
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