Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon
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The fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food.
Ten recipes comprise Menu No 4, setting the cook on a path to an intimate, practical meal which seems fully apt for late fall. Brian Voll, a self-taught cook who enjoys entertaining his friends at home, doesn't ask you to shop extravagantly—and he thoughtfully provides a grocery list. He also respects your time with plenty of make-ahead advice to reduce your labor the day your company visits.
Menu No 4 provides recipes for:
- Applejack cocktail
- Harcha (a Moroccan pan-fried flatbread)
- Roasted butternut squash with sage yogurt
- Green salad with apples and herbes de Provence
-
Chili-roasted duck breast with potatoes and preserved apples
- Ginger-poached pears with vanilla yogurt
And there are a few smart follow-up ideas as well, in the unlikely case you have leftovers.
Paperback.
