Duck Cordon Bleu
Damn, now I want to try that recipe. What are you doing for dinner today, Fumduck?
Asked Grok what cheese goes best with duck and ngl, I'm impressed.
The best cheese for duck is whatever cheese you already have in the fridge that’s starting to smell like it’s judging you. Because let’s be honest: You spent 45 minutes rendering duck fat like some kind of medieval alchemist, the kitchen smells like a five-star French brothel, and now you’re standing there wondering if this is the moment you become a “cheese person". At that point, the duck doesn’t care if it’s Roquefort or the sad half-wheel of supermarket cheddar that’s been giving you the side-eye since last Thanksgiving. It just wants to be loved. Violently. By something creamy and slightly irresponsible. So grab the oldest, most judgmental wedge in the drawer, call it “artisanal” in a French accent, and tell your guests it’s “an intentional contrast of terroir and existential dread.” They’ll nod like they understand. Nobody will question it. And the duck will finally stop staring at you like you’ve disappointed it. Bon appétit, you magnificent disaster.
In any case, stay away from fava beans and Chianti for sides.
...and tell your guests it’s “an intentional contrast of terroir and existential dread.”
TIL: writes cheese pairing content for Grok
I will pair you with Swiss to keep the recipe classic. I don't care much for Chianti so I will go with a bolder Moscato instead. Never had fava beans before.
I will pair you with Swiss That's sounds delicious... Hey, wait a minute!
There's a bazillion of Swiss cheeses. They range anywhere from 'meh' to 'you will never ever smell anything again'. Forget about the crap made by bored "artists". I recently tasted some with citrus particles (It was a gift). I'll never again complain about pineapple or cat crap on pizza.
Bean edit: They're just like regular beans but with a touch more fava.
Daughter Duck is making spaghetti ala whatever-the-grandkids-eat-on-it. Might be crumbled animal crackers, or perhaps a nice Bolognese sauce. In either case, no chianti per 's admonition.
Picked up a large hunk of cow for Sunday's sup. Noted the butcher had several varieties of {shudder} duck on special: leg confit, prosciutto, rillets, etc. Nice butchery, though I'm not generally into duckocide...