The smoked duck carcass just became a nice dark broth to pour over udon. I used a bunch of broccoli stalks in the broth since I had saved them and they added some complexity. The bison roast Saturday night was awesome, and went particularly well with the 1998 Beaucastel and 1990 Vieux Donjon (it was all Rhône except the 2002 Orion John had left from the night before.) I took the leftover split pea soup…
cookblog Posts
Just smoked a duck and made some kumquat chutney for dinner tomorrow upstate (about which more later.) Reduced the short rib cooking liquid into a demi-glace of sorts to use as sauce for the bison rib roast with the espresso rub. All this will be fleshed out properly with more details when I get back.