Raspberries

And this is for Sam, another use for vinaigre au framboises:

After cooking duck or foie gras, take the meat out of the pan. If there is too much fat remaining pour some of it out. Add a couple of teaspoons of sugar and stir around to mix with the meat juices in the pan. Add some splashes of the raspberry vinegar and stir some more. Taste a little and add more sugar or water as necessary.

I have never cooked foie gras. It just seems too scary considering the cost and how quickly it apparently melts into nothing. However I do want to try this glazing thing with magret de canard. I lurve duck.

Tomorrow we are going for an election breakfast. There is an all night election party culminating with the official results around 4am and then winding down to breakfast. "But do we really want to go?" I asked H, "If he loses it's going to be depressing." H feels differently, he thinks we will get a good breakfast no matter the results. It's being held at a nice hotel. I'll try and take a photo of the spread but I have my doubts, I think it might just be dried up toast and the jam no-one wanted to eat by the time we get there. The plan, you see, is to go to gym first (ha ha ha ha).         

Comments

[topcat]

Carlynn!!! I stop checking every day and BAMMO .... three posts in a row!! Hoorah!! I'm off to google foie gras. Seriously.

XOXOXOX

[Sam]

Oooh, thanks a lot, I love duck too and would never have thought of that.

Amazing day for you guys yesterday.