Xmas Festivities pt. 3

It's rare and often rarer that you find yourself confronted by the petrified faces of four rockylobsters. Shelled, sliced and spritely dressed with tarragon hollandaise. Garlic oiled crusty bread and hass avocados beneath the lobstock. All of the mass beside a salad of prawns and scallops.
A meal of substance and some finesse, Chardonnay from Heathcote, made in Coonawarra.
Lovely, positively lovely!

Xmas festivities pt.2

The yellow fruit salad had smatterings of local strawberries, delicious with honeyed yoghurt. The Wynns late picked Riesling is absolutely sweeter than it really needs to be, trying to describe the mustiness that permeates the golden brew is difficult. I put it down to a little bit of botrytis and a little bit of toe jam. Finishing the eve with a Laphroaig 12yo sm. down in my belly!! In bed and dreaming of Xmas gifts and cheery children!!!
Have fun everyone!

Giles

Xmas Festivities pt.1

The very hot weather has got everyone spread eagle on the large front verandah. Some Budvar Czech Pilsner then Piper Champagne then dinner. Dinner of tangy potato salad and marinated veg mix with a turkey breast rolled up with a chilled gravy. A ballsy Ingoldby semillon was on the mark. More to come watch that waist line people's.

Giles

Cabernet King! i wish.

Strange autumn weather in the South East... usually dry and hot with little to no rainfall at this time of the year for the past half a decade is replaced by heavy repeat rainfall and minor flooding. Long humid stretches with rain following has created ideal conditions for insects their predators and fungus. Picking a few boxes near Mundulla and the Cabernet is not to bad, but a little tour into the Shiraz by the vigneron shows the percentage of botritys affected grapes goes over the accepted rate by the winemakers. We get a trailer load and bid the massive Golden Orb spiders fairwell.

Confit Duck, etc...

My first real attempts at the famous method of cooking the 'canard' is pretty much successful. Plenty of rich flavour, good tender texture and great accompaniments. Black lentils with seasonal vegetables and reduced stock, layers of potato baked with cream and thyme (Thanks Ted!). The confit duck was rick and textural, sauced with a duck jus sweetened with local quince and or Waikerie plums. This meal was with a
Chateau Laroque 2001 from St Emillion. Thankfully it was a good match and re ignited my love for well made Cabernet.

Confit fun!

So the portions have been seasoned with plenty salt and sitting in the fridge overnight. Rinsed and then dried well before having a 90degree bath in duck fat.
The Polish woman at the Foodland is right when she says duck fat is heart attack in a jar, I'm having a stroke just looking at it.... Mmmmmm heart attack!
Lentils and diced veg. and roast spuds on the go as well.

Quote: "I know French cooking, I've been to France!"

It's not often you get the chance to go to Paris at the drop of a hat. Let alone get paid to do it...
Eating, drinking and seeing some of the innumerable sights, oh and working. Highlights include the vino, the baked cheese and the steaming hot Cassoulet.

So when I got home I looked at all the duck fat at the local Foodland and the fresh Luv A Duck birds and think  Quote: "I know French cooking, I've been to France!" scoff-scoff-snort-snort-what-what!!
So here's my attempt at confit duck.
Of course there is so much history behind the method of confit and the gift of extended storage under duck fat. Examples of peasants surviving long winters without much yet eating heartily on duck cooked months earlier and I could go on about the ventricular benefits as well.

But here are some messy butchering snaps....

Giles