Saturday, January 26, 2013

Smoked Duck Risotto Cakes with More Duck and Chutney


Monday 7 January
On Saturday, we made smoked duck risotto, and as always, we made extra so we could do risotto cakes on another night.
There was still some leftover duck to set beside the cakes.  Also, thanks to our friend David Warda's generosity, we now have an almost-Indian assortment of chutneys to accompany our dishes.  We set out his green tomato, his apple, our own cranberry, and a commercial (but small-batch) fig and ginger. 
You can't get more elegant than that.

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