Rhubarb, like the lean Napa cabernet sauvignons, is defined by bright acidity and modest fruit flavors. And happily, the first rhubarb of the season is showing up in the market. The rhubarb plays off rosy, meaty duck magret rimmed with creamy fat. A touch of blood orange in the sauce contributes more fruit and acid.
You will not find a recipe for duck and rhubarb in “Larousse Gastronomique.” But duck and orange? A classic. Try to find deeply colored, slender stalks of rhubarb that won’t need peeling. As for the duck, my method of preparing magret is easy on the cook and results in perfectly medium-rare slices.
via:http://www.nytimes.com/2014/04/16/dining/an-acidic-wine-calls-for-duck-and-rhubarb.html?partner=rss&emc=rss
No comments:
Post a Comment