I’m not sure which is the star of this show. The 5 spice duck legs, cooked sous vide were really easy to prepare and tasted delicious. However, the cherry sauce is a seasonal treat and really added an extra dimension to the lovely duck meat. So, if you are guided by the picture above, it’s the cherry sauce. However, I am as yet undecided as it’s a bit like comparing apples with oranges (Comparing duck legs with cherries will never catch on as an expression.).
Before we start, though I am from an advertising background, this is not a paid post. Nor is it a sponsored post, I just want to say thanks to some nice people, for doing nice things. A friend of mine, Andrew Watchorn gifted me some coffee beans to try from Blue Butterfly Coffee. Andrew had developed a new corporate brand for Blue Butterfly (a great job) and his enthusiasm spilled over so much that he wanted me to try the product. It is lovely coffee. If you are buying coffee in a café, restaurant or hotel around Ireland, keep an eye out for the brand.
I like to post my cooking victories here. I love that people see me as a cut above when it comes to home cooking. Having sous vide in the armoury really helps in that perception. This was a delicious crumble. It was elegant, flavoursome and had the perfect balance of softness to crunchiness. The addition of the Grand Marnier added a layer of sophistication that I could use to elevate my reputation. But, I have to be at peace with myself when I go to bed at night.
There are some advantages of having a top end butcher as a friend. (There are plenty of disadvantages too, but that’s for another story.) One of the great benefits is having access to stock bones without having to demean myself by asking for “a few bones for the dog” as some are reputed to do. In chatting with said butcher, we got to talking about the possible difference in stock quality by using bones from a Wagyu carcass. The conversation led to an experiment. The rest, as they say is history.