Sunday Brunch

[Sir Squid Diddimus]

I put a brunch together and made the following:
(sadly there are no pics, I wasn't thinking clearly due to exhaustion)

Baked brie in filo cups topped with apricot coconut cardamom jam

Duck benedict on challah with plum and wine sauce

Grits made with duck broth topped with crispy proscuitto

Recipes:

Jam-
apricots
coconut milk
brown sugar
EOC's honey
cardamom

-stir into pot, cook until thick

Duck-
one duck
thyme
salt
crockpot

-butcher duck, place breast and legs+thighs in crockpot with skin folded under, rub on some olive oil, salt, place thyme sprigs on top, prick skin to allow fat to seep out, cover, cook on low overnight.
-save wings, spine, neck and any other parts for stock pot. add mirepoix, thyme, salt pepper and water. cover and cook on the lowest heat possible overnight. add a bay leaf if you want, I didn't.

plum wine sauce:
hoisin
red wine
cinnamon

- melt hoisin in a pan, add some wine and a touch of cinnamon

Plating- toast a slice of challah, put a poached egg on that, top with duck and drizzle with plum wine sauce

Grits:
-follow instructions on bag or box, just use the duck broth/stock whatever instead of water, crisp up some proscuitto and crumble it on top.

I served it with a "mimosa" made with pear nectar, ginger ale and prosecco
Then we all got really fat and died.

[Richter]

Calling that "Brunch" is like calling Vallhala, the mead hall of fallen heroes, a "Dive bar"

[AFK]

Do you deliver? 

[Jenne]

Um, Om + Nom.