The Tasty Chronicles: Last weekend I had an unexpected opportunity to cook at home again thanks to Belcampo Meat Co at the Grand Central Market in Downtown Los Angeles. The price was a good one for a fresh Pekin Duck at $5.99 a pound. I rarely see this awesome price at the local grocery stores where they sell a frozen duck for a little more per pound.
As soon as I got home, I followed Food Network Star Ted Allen’s Crisp-Tender Roast Duck recipe. Instead of the cranberry and rosemary sauce that came with the recipe, I made an Apricot Sauce instead, because I wanted a different kind of sweetness. I added some frozen cubes of Sauterne wine that I had in my freezer for the purpose of cooking to the apricot jam and slowly simmered it in a small sauce pan. Unfortunately I forgot to take a photo of my dinner plate with the Apricot Sauce. Despite the technical glitch, my roast duck dinner was fantastic!