Duck, no Play
Last night I didn't get to hear Brustein's play-in-progress, Spring Forward Fall Back. Argh.
So, I wound up making Sally Schneider's Revisionist Duck Confit and Clotilde's potatoes Saladaises. The duck starts with four duck legs, rubbed with a mixture of salt, lots of fresh thyme, juniper berries, garlic, and bay leaf. They're tightly wrapped in foil, and spent upwards of two hours in a slow (300°F) oven. Then you let them rest for ten minutes, unwrap them, and plop them in a hot non-stick saute pan for about 5 minutes on each side to make them lean and crispy.
Last week, after getting MapView running in Tinderbox/Windows, I dropped by the wine store and asked them to pick out a selection of inexpensive 2000 Bordeaux. (One of the discoveries of the France trip last year was that Bordeaux isn't necessarily grand and expensive) So, with the duck, we tried a bottle of Chateau Lagrange Les Tours, which seems to me to be a lovely $8 wine.