Cozy Fall Results

Confession: this past Sunday was actually my first time making duck! I was satisfied with the tenderness and flavor -  I can’t wait to use it more in my cooking, rather than saving it for my restaurant meals. Here are some shots from the dinner:

{Acme Sourdough Batard was my bread of choice}

The cheese spread I made with the gorgonzola and mascarpone will also be great in a gourmet sandwich

Duck & Wild Mushroom Ragu over Acorn Squash Polenta:

{I first seared the duck legs, then braised them in the tomato-Zinfandel broth until the meat fell off the bone}

I used filo dough to make the tarts- although it is sometimes difficult to work with, I love the thin flaky texture it produces.

{Pretty fall colors}