Help wanted with composing this course: duck, pear cookie and red berry sauce
We're doing a post christmas dinner with friends where everyone gets to make one course. Mine is between de entree and the main course. If this has an official name I'd be most interested. I'm thinking of calling it an interlude.
My idea was to serve slices of fried tame duck breast on a pear cookie with a small dash of a sauce of red berries and maybe some kind of alcohol on top. Maybe the red berries are a bit cliché but it's christmas so my imagination stopped there.
Well firstly I'm interested in what you think of this suggestion but what I'd really like is some help as to what I should do with the pear cookie. Do you have a suggestion or a recipe how I can make this in such a way that it is moist and not too brittle so you can still cut it with your knife, yet keeps it having the consistency and texture of a cookie. Or should I try a slice of a pear cake of some kind? I am a very unexperienced cooky/cake baker
Your advice is very much appreciated.
Firstly I'd like to thank you for all your replies.
I was thinking of Lingonberries like Candy suggested but didn't know the english word for them. Grand Marnier sounds like an interesting mix. I'll think I'll prepare a batch with Grand Marnier, I also have some Sliwowica which I wanted to try but I don't think it combines well with the other flavours.
It's the texture I love about the cookie, and you're right it's a risk so I'll try and find something storebought in case my prim baking skills fail me. meanwhile I am still looking for a decent cookie recipe to change.
With regards to colors.. hmmm.. something green makes it brilliant for the season, maybe some mint, flat leaf parsley or a single green asparagus.
Thank you a lot for all your other suggestions which sound amazing and I will try them in future I promise, I can just be a little stubborn when I get an idea in my head.
This is the most wonderful blackberry sauce (from Epicurious: Duck with blackberry sauce)... totally worth the effort. It is not very red, though. In the comments section below the recipe someone says they tried it with raspberries instead and it was good.
I've made that dish maybe 4-5 times and every time think about making a huge batch of the sauce and freezing it so I can have it more.
what about a sort of salsa on top of the duck, made of pear and pomegranate seeds? toss the pear first in a bit of lemon juice so it won't go brown, then mix it with the seeds, some chopped chive, ginger and oil?
i adore duck with pomegranate molasses. if you can get that, incorporate that into the sauce.
Since you mentioned that you are an inexperienced baker, i would stick with something that you are more familiar with instead of making the pear cookie. Maybe use a premade or bakery bought cookie if you really want to go the cookie route.
Have you considered parmesan crisps? I have heard that they travel well and are super easy to make. The saltiness could be great with a rich, sweet berry sauce and the savory duck.
Also, it seems like your texture is great (crunchy cookie, meaty duck & smooth sauce), but the colors (cookie colored, duck & red sauce) needs a bit of contrast. Maybe a bit of greens?
What type of red berry sauce?