venison pate with sourdough baguette and olives
mashed potato and hazelnut pesto with black pig prosciutto, asparagus and broad beans
duck, forest mushroom and chinese greens risotto
2002 Peacetree Cabernet Sauvignon in a Bulgarian crystal decanter
tart fine aux pommes
local cheeses with oatcakes and fennel crackers
laphroaig quarter cask with ice
Further notes:
Duck, being fatty, doesn't really lend itself well to poaching but I thought I'd try and squeeze out a bit more stock for the risotto regardless. White wine, duck stock, peppercorns and thyme. Duck legs removed and then fried in leftover lard until crisp and then shredded. Using the soaking liquid for the mushrooms also provides additional stock.
Gabrielle Ferron's risotto packet recommends a no-stir 15 minute technique and I have to agree to the point where I'm convinced that the whole stirring thing is an artifact of Italian patriachy.
Just the shiny green inner pods of the broadbeans. Blanched and then reheated in olive oil with some of the prosciutto. I ended up paying $10 a kilo for them because I was chatting with the farmer and he forgot to give me my change and I was too polite to ask.
