Grilled Veal Chop and Duck

We started dinner with a simple appetizer of duck prosciutto, Jarlesberg cheese and d’anjou pear. My duck prosciutto is very good, but unfortunately I brined it for about 24 hours too long, so it is very salty hence the pear and cheese to help soften the bite of the salt.

The main course was fiddle heads, and tabouli made from whole wheat, which has a distinctly nutty flavour compared to regular couscous. Finally the star of the meal was a nice veal chop.

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