Monday, March 1, 2010

Duck Breast with Pomegranate Molasses Shallot Sauce, Celery Root and Apple Puree and Sauteed Carrots

It always feels weird to me when I go an entire weekend without cooking, so I try to make it a point to make at least one real meal (grilled cheese doesn't count.) On Friday, I experimented a bit and made duck breast with pomegranate molasses shallot sauce, celery root and apple puree and sauteed carrots. The duck was tender and flavorful but I wasn't that crazy about the sauce. I don't like the taste of pomegranate molasses as is so I sweetened it up with honey. The result wasn't exactly what I imagined. I misjudged the ratio of apple to celery root so the puree came out too sour. Not to mention my miscalculation of yield...I had enough puree for four. But all was not lost, I had a willing guinea pig and had fun cooking--my ideal way to spend a Friday night.

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