It happens, folks. Sometimes we don’t do so well on supper. This one wasn’t our fault, though. We got some duck from the Old World Market and, well, it was rather old. Old enough that it tasted livery. Yuck. too bad. At least Boo was over for supper so the company was good.
I did, actually, rather like the sauce. It’s worth repeating. It was a twist on this Cassis Compote, but rather than use blackberries, I used — well, what do you think I used? Yes, of course. Sour cherries.
Greg also made some hummus, using this recipe here. Start with chickpeas —
— and a little of the canning liquid:
Add tahini:
Lemon juice, garlic and olive oil.
Process for about 5 minutes.
Here are the ingredients for the sauce:
Shallot, cassis, balsamic, cherries and duck breast in the package. You sear the breasts, then move them to the oven while you make your sauce.
And then you (don’t) enjoy dinner by the fireplace.
