“If music be the food of love, play on!” This famous Shakespearean quote, according to the Phrase Meaning website, refers to Orsini requesting an excess of music to sate his obsession with love, much in the way food satisfies one’s appetite.
On Valentine’s Day, my husband and I bathe in excessive amounts of both food and music. Nothing thrills us more than a beautifully orchestrated meal set to Zimerman’s romantic interpretation of Chopin’s 4 ballades, played repeatedly.
Duck breasts are one of our favorite dishes, easy to prepare and perfect for a romantic evening spent at home. I wish duck, like chicken, were more readily available in America. I adore it’s rich, dark meat, especially when served medium rare and paired with fruity sauces.
I’m speculating many Americans are put off by the fat rendered from cooking duck. I drain and save the fat, coveting it as an added bonus. The Science of Cooking website, among others, touts duck fat as a healthy substitute for butter. I, personally, love the savory, rich “mouth-feel” of many foods cooked in duck fat.
In this recipe, the sauce is made while the duck is cooking. You may, however, find it easier to make your sauce the day before serving. Raspberry sauce may be made up to 48 hours in advance; simply reheat before serving. I always serve duck breasts with mashed potatoes and turnips; a heavenly marriage of flavor and texture!
Other St. Patty’s Day recipes for your perusal, if desired: Corned Beef and Cabbage with Horseradish-Watercress Sauce & Irish Stew with Lamb and Stout Last spring my husband, Richard, and I rented a car to explore Ireland. We anticipated a rolling emerald landscape dotted with thatched cottages and bleating sheep, and to be regaled by the fabled Gaelic … Full recipe post »
Gong Hey Fat Choy! This Sunday night is Chinese New Year’s Eve, marking the beginning of the most important holiday for Chinese around the world. Though celebrations last about a week, traditionally it is a 15-day holiday during which drums and gongs are beaten, lanterns and firecrackers lit, and paper cutouts and calligraphy decorate doors. From … Full recipe post »
I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)Cancel reply
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they
are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
My Projects
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...
On Valentine’s Day, my husband and I bathe in excessive amounts of both food and music. Nothing thrills us more than a beautifully orchestrated meal set to Zimerman’s romantic interpretation of Chopin’s 4 ballades, played repeatedly.
