MetaChat - All they do on Metachat is talk about food...

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23 December 2009

All they do on Metachat is talk about food... We are having duck (again!) this year for Xmas dinner. What do you think would go well with a seared duck breast & berry/pinot noir sauce? Last year we just had potatoes, because we were both craving them, but they didn't really go with the duck. Thoughts?

post by: gaspode at: 11:21 | 16 comments

Long Grain and Wild Rice with dried cranberries or raisins. OR you mix in some nuts.

posted by The Whelk 23 December | 11:26

mmm. maybe with some wilted spinach.

posted by gaspode 23 December | 11:31

Roasted onions and parsnips.

posted by Wolfdog 23 December | 11:32

Ooooh, all that sounds good. I do like something green and sharp with duck, maybe something a little acidic to contrast with what sounds like a sweetish sauce. The wild rice and roasted onions and parsnips would be nice and earthy.

Mmmm, duck.

posted by Elsa 23 December | 11:40

Yeah, I like to roast root veges with a butter/vermouth kind of glaze (fennel this way is OM NOM NOM) but that would be too sweet for the duck, I think. mr. g doesn't like parsnips, but maybe some roasted shallots and hrmmm...

good ideas, good ideas...

posted by gaspode 23 December | 11:43

All they do on Metachat is talk about food...

Apropos of nothing. . .

A few years ago there was a NYer cartoon. An upscale couple were standing around their well-appointed kitchen, and the woman goes, "At what moment did our relationship move from the bedroom to here?"

posted by danf 23 December | 11:44

I usually have braised red cabbage (kind of vinegary) with duck when I do it, but I don't know how that would fare against the sauce you're talking about.

posted by Wolfdog 23 December | 11:45

I like the wild rice idea and I'd also go with sauteed kale (or spinach) with garlic.

posted by rmless2 23 December | 11:58

I would probably do mashed roasted butternut squash (I usually add a little nutmeg and cayenne pepper to counteract the sweetness a little) and some sort of sauteed spinach/chard/green thing with garlic.

posted by occhiblu 23 December | 12:57

Also note that my "I would do..." is based a great deal on color; I think the purple-y sauce and orange squash and green greens would be pretty together.

posted by occhiblu 23 December | 12:58

Hah!

posted by octothorpe 23 December | 13:05

Thumbs up to the butternut squash!

posted by Wolfdog 23 December | 13:08

Brussels sprouts. Parboiled, then sauteed with onions, cider vinegar, and a dash of something sweet or spicy (I tend to add a dash of sweet Thai chili sauce to the mix). Leave to braise gently in their own steam until they reach the softness you like.
A traditional bread sauce would provide a nice counterpoint to the wine sauce that you mention. (Hey - I'm British. You can't have too much stodge).
Finish this off with roast potatoes (or Oven-roasted New Potatoes in Rosemary Vinaigrette if you *must* eat healthy).

BTW, Delia Smith is a Goddess. I've never had one of her recipes fail.

posted by Susurration 23 December | 15:00

Wow. See Delia's Sauteed Brussels Sprouts with Chestnuts.

posted by Susurration 23 December | 15:03

Oooh, I'm having a blast cooking on vacation. I'm coming up with a menu. On it so far:
Aloo Gobi
Vegetarian Stuffed Peppers

Tamales. Now, these are traditional at the holidays, and I hope to bring a bunch to a dinner we're going to. I don't want to make 4-5 dozen, though. Anyone have a good recipe? Chicken, beef, pork, vegetarian, whatever. So many options!

posted by Stewriffic 23 December | 15:12

Broccoli raab with a touch of balsamic.

posted by Riverine 23 December | 21:40

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