Today was my last day in Garde Manger and I was on the duck appetizer. It is so delicious and really easy to do! The dish is a five-spiced duck breast with pickled cherries, goat cheese and a simple salad. The duck is marinated in kecap manis, rice vinegar, ginger, star anise, cinnamon, cardamom and cloves. The skin-side of the duck is seared until crispy and the meat medium-rare. It’s sliced thin and finished with a simple salad of frisee and arugula on top. The plate is garnished with pickled cherries and reduced cherry sauce. Beautiful! I have come to LOVE duck since coming to school – we’ve made quite a bit of it. I can’t wait to cook it again.
The rest of the afternoon was spent planning the weekend! My family is coming to visit and we’ve got an fun-filled (and delicious) itinerary planned.