Comments on: Recipe: Mushroom risotto with duck confit and seared duck breast with fresh herbs!

By: food wine beer culture Recipe Mushroom risotto with duck | Cast Iron Cookware

Wed, 27 May 2009 00:41:58 +0000

[...] food wine beer culture Recipe Mushroom risotto with duck Posted by root 1 day 36 minutes ago (http://foodandwineblog.com) If any step of the recipe is confusing let me know leave a comment or send an e mail and equipment cast iron pan large stock pan medium fry pan Discuss | Bury | News | food wine beer culture recipe mushroom risotto with duck [...]

By: Martha Karson

Martha Karson — Sat, 28 Feb 2009 21:36:07 +0000

So, Michael, this recipe works really well and was a hit at last week’s dinner party. I was celebrating the installation of the new carved wooden sign for Martha’s Vineyard West in McMinnville Oregon. Of course, being in Oregon really led me to pair it with a local Pinot noir and we tried two that evening. The first was from Vista Hills Vineyard in the nearby Dundee Hills- 2006 Tusculum. This was definitely a hit. The second Pinot noir was from Panther Creek Cellars in McMinnville with fruit from Freedom Hill vineyards located about 26 miles south and a bit west from here. It was a Panther Creek 2005 Freedom Hill and this wine also paired beautifully with the duck. The celebrants ate the duck and risotto and finished the wine. A good time was had by all.

By: Jessica Lemmo

Jessica Lemmo — Fri, 09 Jan 2009 01:27:40 +0000

So when are you going to come over to cook it for me or invite me over for dinner? Yummy!!!!!!!!!!!!!

By: Gabi

Gabi — Thu, 08 Jan 2009 19:12:55 +0000

That’s not nearly as complicated a recipe as I thought – but definitely delicious!!! Really nice job! Also a big fan of your wine pairing – Nuits-St George has some beautiful vineyards that produce some great wines

By: michael

michael — Thu, 08 Jan 2009 15:16:26 +0000

Thanks Anne! It’s definitely a very hearty and rich meal- I’d recommend skipping lunch on the day you’re going to prepare it!

By: Anne @ Pink Galoshes

Anne @ Pink Galoshes — Tue, 06 Jan 2009 20:42:39 +0000

What a fantastic recipe. I just adore anything with duck confit, and this looks like it is manageble to make as well!

By: Greg

Greg — Tue, 06 Jan 2009 04:44:14 +0000

I hope the pig pen is with the book, I’ve been worried about it (and the book of beer knowledge, of course)!

By: michael

michael — Mon, 05 Jan 2009 18:22:40 +0000

Ah hah! That is where that beautiful plate came from. It’s washed and waiting for you to grab it (along with your book).

By: Greg

Greg — Mon, 05 Jan 2009 18:20:51 +0000

Looks great Mike! And I even recognize that plate you’re serving the dinner on :p