I’m hosting a murder mystery tonight with lots of great food. A little disorganized, a little off the cuff but with some great foods.
Here’s the scene. It’s 1937, and you are invited to dine in the lush wine country of France. The evening takes a mysterious turn when the host is found murdered. All of the guest were capable of masterminding his death. Who done it? The evening determine if it’s the free-spending wife, the nerdy scientific brother in law, the womanizer, the English school marm, the old war hero, or the slutty businesswoman.
We’re playing 30’s and 40’s big band music, serving a french merlot, and here is the menu.
warm brie with a rhubarb topping and toasted almonds
My famous French onion soup (see previous post)
Duck a l’orange
roasted potatoes in cream and dill
walnut salad nicoise
spring vegetable tumble
I will post the pictures, but here is the duck a l’orange recipe. Particularly good fowl for increasing your vitamin e levels. Very sexy foods.
4 oranges ( I use the organic ones as you eat the rind in this recipe)
2 duck breasts (I found them fresh and in sealed packages at the butcher)
1/3 cup of sugar
tablespoon of water
3 tablespoons of red wine vinegar
3/4 cup of poultry stock
2 tbs of butter
Take 2 oranges and juice them and throw away pulp. Put the juice aside. Peel the other two but keep the rind. Peel the oranges into sections and cut in half. Slice the peel thinly put in a small pot and cover with cold water. Bring to a boil and drain. Now do that again two more times until the bitterness is out of the rind.
Saute the duck breast whole for about 10 minutes until the fat has liquified. Pour off the fat and then return the breast and cook 7 minutes on one side and 4 on the other. Remove and cover with foil.
Sauce: Sugar and water and bring to a boil, Stir in vinegar and orange juice, stock and peel (or zest). Boil it down until thicker ad then whisk in the butter and add a squeeze of lemon. Carve the breast, spoon over the sauce and serve.