Thanksgiving
Duck breast with a vinegar anchovy sauce and chestnut puree, rabbit and peas, and crispy confit pork cheeks.
This newsletter is going out early (there will be another one at the end of the month) with non traditional Thanksgiving dishes. This year I will be remaking the duck breast and chestnut puree with a wedge salad and confit parsnips. Last year I made rabbit stewed in a white wine sauce with peas, a fennel celery blood orange salad, creamy chestnut arancini filled with taleggio and chestnuts (these were in the freezer), and cannelloni filled with spinach, ricotta, and pinenuts (recipe in the previous newsletter). Also including confit pork cheek recipe. For the sake of getting this email out so you can grocery shop and plan I will only be sharing the items italicized in this paragraph. Sorry for any spelling mistakes!