What do you think of my menu? too much?

bellrooster

Hello folks!

I'm going to dinner round someones house on Saturday and we've challanged each other 'masterchef' style to make a course each and I'm doing the main!

What do you think of my menu? I think I might've over complicated things with too many flavors So I would really appreciate some feedback!

So, Panfried duckbreast on a bed of creamed leaks, with some wild mushrooms in a creamy garlic sauce, with celriac & sweet pototoe 'dauphinois' style (sp), served with some steamed seasonal greens.

Penelope_Penguin

bellrooster wrote: »

So, Panfried duckbreast on a bed of creamed leaks, with some wild mushrooms in a creamy garlic sauce, with celriac & sweet pototoe 'dauphinois' style (sp), served with some steamed seasonal greens.

Sounds lovely. Does each of the 3 things you're cooking have cream in? Might be a bit heavy, especialy of you're having rich pudding.

I'd prefer the duck in a fruit sauce (morello cherry, Seville orange or cranberry spring to mind, but none is in season atm). You could use sweet orange and lemon, for a change.

Enjoy, Penny. x

NoahsPennilessMummy

sounds lovely:D I wouldnt say there are too many flavours but as Penny says may be too much cream?.....The Dauphinois is creamy enough so I wouldnt also serve a cream sauce with the duck.
enjoy yourselves

rachbc

I'd agree with the too creamy comments - duck needs something to cut the richness. Also I'd do normal spuds with either sweet pots or celariac in the dauphenois - not both

bellrooster

Thank you ladies

Oh yes, I just realised that all three things have cream in! that might be a bit much.

Ok, so If I change to normal potatoes and celariac for the Dauphenois - That would make it less sweet and give me some room for a fruity sauce rather than a creamy one.

maybe I ought to lose the leaks altogether - I wanted to include them as they're in season but so is the celaric so I suppose it would be ok to leave it out.

So would the wild mushrooms work in a fruit sauce? perhaps a redwine and redcurrant Jelly reduction?

gingin_2

Definitely agree with cutting out some/all of the cream. Duck is such a rich, fatty meat as it is. The breasts should really have some sort of sauce with them, even just putting a little bit of redcurrant jelly and a splash of red wine in the pan at the end. How about making a celeriac rosti instead of dauphinoise? If you haven't made one I'd practice before, though. Some nice crispy green veggies would be perfect.

Did you watch it last night - the 60's styled girl who was a fab cook but just went one step too far.... more often than not, simple is best.

Have fun

bellrooster

Yes I did watch it last night, it was great and I know what you mean that simple is best, but it's so easy to get carried away hehe

The Celeriac Rosti is a fab idea, I'm going to go and pick up a couple of Celeriacs to practise on! luckily they're as cheap as chips at our local farm shop! they must've had a bumper crop this year!

jinky67

what about just braising the leeks instead?

ubamother

and you could braise the leeks in red wine, reduce the red wine at the end, add some redcurrant jelly and you've got a terribly posh jus

bellrooster

Oooo that sounds perfect!! braised leeks in redwine it is then!!

I've got a Celeric to practise making a Celeriac Rosti, and I'll make a teeny sample of the dauphenois and see which one is best.

Oh it is quite exciting being a 'chef' for a day! :rotfl:

andygb

Sorry to throw another possibility into the mix, but how about serving the pan fried duck breast with a creamy celeriac and potato mash (with a bit of cream cheese and finely chopped chives mixed in), with braised leeks and green beans, and a red wine reduction.
Assuming that you are going to eat this afterwards, then serve with a lighter style Rioja or a New World Pinot Noir.

Andy