Saturday, December 02, 2006

Eating at La Coupole - Ducks legs in peach sauce, with fried aubergines and roasted potatoes and leeks

I was surprised by the peach in the cream sauce. Cream and peach sounds more like pudding time than duck time. Still, the cook, once more knew what he was up for. The Duck legs were roasted so tender that they melted in your mouth. The aubergines were cut into strips, probably lightly salted to dry them a little, then breaded and roasted in oil. The diced potatoes and leeks were fried soft. It all worked perfectly. Another hit on the same day!

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