haphazard defined.

It's as if I plated this during an evacuation of some sort. And yet I still had time to add my signature garnish of carelessly trimmed chives. It tasted a'ight: duck confit over wilted red cabbage and pistachios with a honey-mustard-tarragon vinaigrette.

Man, does that sound, um....fancy. It's not my fault. I'd planned on trying to recreate this amazing duck salad I had at Brasserie Le Coze in Atlanta 10 years ago, but by the time I got around to making dinner today, I'd lost the eye of the tiger and just kind of nudged this into formation.

UPDATE: Leftovers were better, probably due to the addition of duck bacon drizzled with maple syrup. C'mon, cabbage is good for you! And duck fat is healthy!


And then these bitches showed up: from left, tarragon-sea salt, cassis, and cardamom bonbons.

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