A feast of international flavors

Natacha’s father, Hubert has been wanting to make a signature dish of his for a week or so now … a smoked duckling dish. So on Sunday, I biked down to Butcher Boy and found a nice frozen duckling for him, and then Ron took him to Nevada Backyard to buy the requisite wood and smoking chips.

Yesterday, when I got home from work, Hubert and Ron were out in the backyard with the BBQ going full tilt, with the heavenly scent of apple wood and hickory. I tried to get Hubert to bank the fire and cover the duck with foil so we could go get some dinner, but no … he wasn’t leaving his baby unattended. Ron and I brought take out back from Naan and Kabab House.

Hubert gave me instructions before he left last night to put the cooled duck - three hours smoking time - into the fridge, and to make some rice and whole grain pilaf with peas and carrots today after I got home.

I had my doubts, to be quite honest. I’ve never been a huge fan of duck, and Ron even less so.

Hubert et fille getting the sauce juuuuust right.

When I got home from work, Hubert and Natacha were hard at it in the kitchen, and when I got the first whiff, I knew something was very right indeed. The first taste was a blast into heaven.

I have never had duck that delicious in my entire life, and the sauce … he could bottle that and sell it here.

Ahh, finally we get to dig in.

Our friend Russ and his son David, visiting from Germany came over for dinner, and they were hard pressed not to be absolutely piggy about seconds and thirds. In the old days.

I’m going to try to get the recipe for this and share it with my readers, but I’ve gotta tell you… foodie that I am, I’m going to Africa. It’s obviously an undiscovered land for those of us who live for our gustatory delights.

I suppose this should have been under the Food category, but it’s as much about being together as family, friends and the wonderful way countries and cultures can come together.

I love a kitchen where everybody feels at home and can participate!

Add some really great French cheese, artisan bread and wine, some strawberries and figs for dessert … it was a really fine evening.

The other night, Hubert decided that we needed just a bit of cassava paste to go with the meal.

Comments

[bluelyon]

Nice!