I like duck. I like to eat it, and I like to cook it. I like to confit it. I love the legs and the breast. I love it all — duck feet and beaks in Hong Kong as well. (During one of my residences in Paris, the grocery store near my apartment sold a wonderful confit de canard in the refrigerated section, two pieces for, as I recollect, five or so euros. Ahh, we’ll always have Paris … )
A week or so ago, I had a very good plate of duck confit in Houston, at Toulouse, a restaurant whose Dallas location (the original one in the two-location mini-chain) was once one of Angela’s favorites. Here’s my take on that duck, and the rest of the meal. The lentils were excellent, by the way.
You like tacos? Yes, don’t we all. Texas is home to its fair share of them, and you would have to eat at a different place for years to get to all of them. A new restaurant in Houston is serving a great brisket taco at the moment, and I ordered it last week. I recommend you try one or several. Read about it and see it here.
Now to some wine. I not long ago opened a bottle of Sauvignon Blanc, a 2016 Sauvignon Blanc from Ehlers Estate, and was, in a word, refreshed. It was clean and crisp, it was balanced impeccably, and it was oh so good with the chicken I had cooked. So good it was that I’m going to open another bottle this weekend. Read about it here.
Finally, as I write this, it’s cocktail time. A good bartender I know, who works at one of my favorite restaurants in Houston, this week accepted the challenge of creating a cocktail that included Ancho Reyes Verde, a rather spicy liqueur made of poblano chilis. She did quite well, and if you want to watch her make it, see this.
Eat well, and with people you love.