Aphorisms from the Professor: Brillat-Savarin

Tuesday, February 16, 2010

restaurant quality, right here...

Seriously, could this plate be any prettier??? My boyfriend did a superb job of carving the whole duck we bought a few days ago so that we could use the leg meat in the paella, and save the breasts for another day...which was today. This was my boyfriend's first time cooking duck breasts, and he did a fantastic job. Combined with the mysteriously flavorful spaghetti squash, this was definitely a restaurant-quality meal.

Spaghetti squash roasted with olive oil,  topped with a dallop of butter and garnished with green onions

Seared duck breast served on julienned carrots and shallots that were fried in the duck fat

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