Week 32: Inspired By Video Games – Golden Beet, Parsnip Puree & Duck Leg Pizza with a Raspberry Gastrique

For this week’s rather frustrating theme asking for a dish inspired by a video game, I took on a rather loose interpretation of “inspired by” and decided to make a killer duck pizza to honor Adult Swim’s super rad Duck Game.

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This “frantic fowl-shooting four-player quacktion” won my heart immediately, despite my tendency to not survive the first 10 seconds of each round. Even still, that silly game is so much damn fun to play. If you haven’t yet, get it.

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The resemblance my be lacking but the two are made of the same basic yummy stuff.

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A little sweetness brings out the best of the duck’s personality so golden beets and parsnips make up the supporting toppings…

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…plus a raspberry gastrique made with cider vinegar and Mancino vermouth.

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In my second crockpot adventure, I tossed everything onto a low heat for 6 hours.

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The lengthy cooking session may have leeched some vibrancy of color but the flavors are quite rich, especially with the duck fat soaking the root vegetables as they cooked.

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The raspberry gastrique made up the base with fresh mozzarella to follow. After the beets, parsnips and duck went down another layer of mozzarella went on top to protect the precious duck followed by a spritz of balsamic vinegar for giggles.

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The resulting pizza was fantastic. It was almost as good as playing the game itself, especially with getting to split the experience amongst 4 people.

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And for once I didn’t fail miserably.

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Meanwhile, Chinon rosé made for a delightful little pairing here. Refreshing and dry, the wine added a summertime charm to the wintery flavors.

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On a second pass, the smell of duck definitely caught some canine attention. But there’s nothing new about that.

duck hunt

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Week 28: Local Ingredients – Charred Market Orange, Fennel & Local Duck Prosciutto

This week’s kitchen adventure begins with a chance crossing with a duck prosciutto, sourced from the local Angel’s Salumi. From there the flavors built upon this one driving ingredient.

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Farmer’s market oranges and fennel were added alongside the duck for a boost of flavor.

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Thin slices made them palatable as pizza toppings.

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And a quick char knocked out any ferociousness offered in the raw forms.

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Altogether, this pizza looked pretty handsome. Especially after some oven time.

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J. Brix sourced some Counoise fruit from San Diego, bottling this light and vivacious style that did well with a solid chill. It was juicy and refreshing, especially alongside the rather juicy but savory notes of the pizza.

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This is clearly a summertime wine, so long as it sees a quick chill.

favorites of lately: June

ahi poke5. ahi poke: A refreshing summer snack best featured at Chris’ Ono Grinds, though the ambiance at Common Theory is also worth the trek.
quince paste
4. quince paste: A magic cheese accompaniment making even the less-scrumptious styles a revived treat.
común
3. Común: Dishes here are electric with flavor, a notch below the extreme levels of cracked out cuisine as embraced by Puesto. Intensely delicious food without gambling with peoples’ insanity. The downtown J Street line-up is becoming an ever-more tempting crawl.
duck
2. duck: Indulged heavily in a cherished pastime of engulfing all manner of duck. Many personal favorites contributed to collection such as Bahn Thai’s #19 red curry duck and Jayne’s duck confit salad. Meanwhile, sous vide duck breast made its way into my repertoire as the next step in new culinary delights.
sous vide experiments
1. sous vide: A revival in experimentation has the majority of our meals revolving around what is essentially a fancy modern crockpot.
BONUS: pizza & wine of the month
davanti'spizza: Spicy sausage & rapini happy hour pizza from Davanti’s is a reliable Del Mar escape from traffic and other torments of the area
radikon
wine: Radikon – “S,” Pinot Grigio, Fruili-Guilia, Italy 2010 ($36) is a vibrant copper-colored Pinot Grigio that falls into small but polarizing category of orange wine, a style drawing deep color expression from the skins of white grapes. Each sip comes with a jolting acidity emphasized by a piercing minerality and tart cherries. It’s as good as it is geeky.