![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Christmas Dinner 2022
For the record.
"Président" Brie (Shaw's house brand, with an accent added for style)
Gouda
Sautéed duck liver
Roast duck with hazelnut-cranberry stuffing
Baked yams
Brussels sprouts sautéed with garlic and balsamic
"French" rolls
Green salad with mustard vinaigrette
High Note Malbec, 2019
Chocolate-raspberry layer cake
Duck roasted at 475F; I was surprised to discover that it had reached 160F+ after about an hour. (It turned out just right.) Despite using the usual trick of pouring boiling water over the breast an hour before cooking, the skin was not as crisp as I would have liked. Still quite good.
The Brussels sprouts could probably have used another five minutes, but slightly undercooked is better than overcooked.
The wine was quite nice, didn't knock my socks off.
I can't rate the dessert (also from Shaw's, we decided we didn't need to do one more thing), because I'm writing this in the interval between the salad course and the dessert course. We're thinking we'll do a dessert wine as well.
ETA (12/16): The chocolate-raspberry layer cake was yummy, and we still have half of it left.
"Président" Brie (Shaw's house brand, with an accent added for style)
Gouda
Sautéed duck liver
Roast duck with hazelnut-cranberry stuffing
Baked yams
Brussels sprouts sautéed with garlic and balsamic
"French" rolls
Green salad with mustard vinaigrette
High Note Malbec, 2019
Chocolate-raspberry layer cake
Duck roasted at 475F; I was surprised to discover that it had reached 160F+ after about an hour. (It turned out just right.) Despite using the usual trick of pouring boiling water over the breast an hour before cooking, the skin was not as crisp as I would have liked. Still quite good.
The Brussels sprouts could probably have used another five minutes, but slightly undercooked is better than overcooked.
The wine was quite nice, didn't knock my socks off.
I can't rate the dessert (also from Shaw's, we decided we didn't need to do one more thing), because I'm writing this in the interval between the salad course and the dessert course. We're thinking we'll do a dessert wine as well.
ETA (12/16): The chocolate-raspberry layer cake was yummy, and we still have half of it left.