duck sausage, balsamic cherry; cress; roast carrots, chives

It wasn’t a great meal, but it was pretty good, and it included 2 elements never before seen on these pages: Something called ‘duck rillettes sausage’ (the farm describes it as ‘shredded duck confit sausage’) and a balsamic dried cherry thyme compote.

Rather than pan-grilling the sausage, I should probably have fried the links in a heavy pan, at a lower flame. They were uncooked, but they weren’t pork, so I probably left them on the grill pan too long, compromising a full appreciation of the flavors, which included vegetables and spices.

  • four duck rillettes sausages (17 ounces) from Hudson Valley Duck Farm, pan-grilled for a few minutes
  • served with 2 condiments: a thick compote made by heating together an ounce of balsamic vinegar, and ounce of dried cherries, an ounce of turbinado sugar, and a sprig of thyme from Eataly, reduced until the cherries were plump and the liquid syrupy; and a Maille ‘Old Style’ whole-grain Dijon mustard, which arrived on the plate at the other end of the sausages in the image at the top, only after the photo was taken.
  • wild cress from Lani’s Farm, dressed with Farnkies olive oil, a drizzle of Whoile Foods organic lemon, Maldon salt, and freshly-ground black pepper

There were also some over-wintered carrots, and it was now early spring. I had purchased them almost 2 weeks earlier, in fact; they had been waiting in the crisper. All of which meant that it was pretty remarkable that they were so tasty last night.