The pan fried duck was accompanied by potatoes roasted in the oven with duck fat (who's fat?). I had read that potatoes roasted with duck fat are pretty good and tonight proved it, they are the best roast taters I have ever cooked mmmmmmm.
I searched the cellar for a pinot that might have proved a worthy partner to the duck; I opened a 1996 Cote d'Or which David declared was 'bloody awful' then a 2002 Cote d'Or was proffered which was judged to be equally dreadful: back to the cellar and although we have lots of lovely Pirie Estate 2006 Pinot Noir David is not a fan so I returned with a Peter Lehmann 2008 Black Queen Sparkling Shiraz. It may not be the first thing that comes to most peoples' minds when trying to match a wine to duck and orange, however I thought it worked very well.
Prost xxxxxxx
1 comment:
that looks pretty darn good to me Catherine ...
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