We have a couple of friends from Oxford days coming around for dinner tonight; there will be some hilariously fine wine consumed. Our starter will be salad with confit of goose gésiers dressed with my favourite dressing. Gésiers are the gizzard muscles of ducks and geese, they are delicious little bundles of meaty goodness. ‘Confit’ means they have been preserved in the bird’s own fat. We will then have Tolosan bean stew with bacon served with Sillfield Farm black pudding. The stew is cooking as I type and the entire flat is filled with a wonderful aroma of beans and garlic. We will finish off with some British cheeses from Neal’s Yard Dairy: Cheshire, Lancashire and Caerphilly.
-
Recent Posts
- Forget the surroundings and focus on the great food
- Livid, thrilling Riesling
- White Shield IPA – Finally I try some
- A rather sophisticated 2003 Burgundy
- Sunday lunch at the Dial Arch pub
- I am so let down by this
- Golden of colour and sweet to the taste
- A new dish, this one is French
- Fresh fruit? Makes a change…
- A remarkably affordable and delicious Beaune
- Totally beautiful Rieslings
- My talk given in Parliament
Dinner was a great success. Goose gésiers are really rather large, but a lot more tender and meaty in flavour than duck gésiers. The bean stew was a great success and Daniel considered it better than Restaurant Fronton’s offering.