• DRY RUB AND (maybe) SAUCE STORE COMING SOON!
  • Write Me

    If you have any suggestions for topics, or great food blogs or web-sites, or just hate my taste in wine; write to me at: info(at)iamnotachef dot com
  • Archives

Goat Cheese Cures All Ills

Remember that duck I brined? Well, we ate the last of it in a quesadilla. But the idea of salsa with duck disturbed me, so I chopped the duck meat, sautéed it in olive oil for a few minutes, then browned it between two fresh tortillas. The trick was the liberal application of goat cheese. Wow! It really worked. The goat cheese was a bit pungent, so it  balanced out the richness of the duck (I'm not crazy. I left some of the fat). This is an idea that I plan to explore at great length for the next several years. Oh, it went well with an oaky Chardonnay. Who knew?

Leave a Reply



Creative Commons License
Don't Steal My Stuff.