Monday, February 15, 2010

Duck Breast with Pomegranate Chile Sauce (Valentine's Day 2010)

The day started off pretty busy. We had plans to see our friend's G&C who just had a baby boy a couple weeks ago, on 01/22/09. I wanted to bake some banana/blueberry bread to bring over, so as soon as I got up this morning I got busy baking.

We got home around 3:30-4pm and Ethan went right to work in the kitchen while I did laundry (sounds super romantic already, right?).  Well, I can't even begin to tell you how lucky I am to have a husband who not only enjoys cooking but he's pretty damn good at it too!

Ethan's Valentine Day dinner menu: Golden and Red Beet Soup, Roast Duck Breasts with Pomegranate-Chile Sauce, Swiss Chard sauteed with garlic and olive oil, and Molten Chocolate Lava Cake

Ethan made this Beet soup last Valentine's Day and I liked it so much I asked him to make it again.

Golden and Red Beet Soup
Gourmet, September 1998

Bon Appétit, December 2009
by Selma Brown Morrow

Molten Chocolate Cakes
Bon Appétit | September 1999

1 comment:

  1. I varied the above recipes a little bit... On the beet soup I used chicken stock instead of milk for the red one (the milk turns it a bit pink and I wanted to keep the deep red color).

    On the duck I skipped all the directions about using chilis & adobo sauce and simply used the homemade adobo sauce that was leftover from the tamales we made the other night. I also added dried sour cherries to the sauce.