It's great to have friends who love good food and know how to cook.
Saturday night, we were invited to our friends' place in Candler Park for a wonderful meal.
My buddy got some beautiful breast from YDFM and cheffed up some tasty bites from the cool new cookbook FAT
Pan-seared duck breasts over field greens dressed with a blackberry-port reduction. Served with potatoes fried in, well...DUCK FAT. It was a heavenly meal, full of warm-fatty goodness.
Before the duck, we noshed on grilled, prosciutto-wrapped zucchini over melon "pasta" dressed in a balsamic reduction. Holy shit, that was good.
What to drink with duck...2004 Domaine Pavelot Savigny Les Beaune Dominode.
I don't need to tell you, but this pairing was insanely good. Though the Burg was still quite young.
I highly recommend the FAT cookbook. FAT is your friend.