A full moon can mean so many different things to many people. Some people believe a full moon causes people to act crazy, hence the word lunatic.
According to my horoscope I should have been doomed for a disastrous day, however, I decided to look past that. It meant my birthday was going to be very special and it was a chance to do a few of my favourite things, hang out with my friends and family...cook...and dress up!
Shyla is wearing a Black dress: Wilfred, gold accessories: Foxy
Amy is wearing a Stacy Zhang dress and Tiffany's necklace
I wanted to serve something very special so I decided to explore my neighbourhood. As I walked along Bloor Street, I came across White House Meats. Here, I had the pleasure of meeting Paul who recommended I try their duck breast. He even gave me his own personal recipe and tips on how to cook it. I decided to give a try and put my own twist on it. Read below for the recipe.
1 Duck Breast
1 French Baguette
½ cup of Red Wine
½ cup of Balsamic Vinegar
50g of Goat Cheese
Goat Cheese Ravioli - made with Molecular Gastronomy Kit
1 sprig Parsley
1 sprig Mint
Score the fatty side of the duck with a knife and season with salt and pepper, sear in hot pan for 10 minutes each side.
Put in the oven on a baking tray for 10 minutes on 425* .
Let stand for 5 minutes and slice.
In a blender combine 1 branch of mint leaves, and sprig parsley add just enough water for consistency.
Prepare balsamic glaze combine red wine and balsamic with tablespoon of drippings in a saucepan bring to boil and then simmer for 5 minutes.
Lightly toast baguette, top with duck, balsamic glaze, cheese ravioli and garnish with mint foam and parsley. Serve!
See below on how the cheese ravioli was made:
Full Moon ~ Photographer: Shyla Tibando