Comments on: Umeboshi Duck With Persimmon http://www.breakawaycook.com/blog/2009/12/16/umeboshi-duck-with-persimmon/ the hyperglobal meets the hyperlocal -- ethnic markets meet farmers' markets Thu, 29 Jul 2010 02:50:36 +0000 hourly 1 http://wordpress.org/?v=3.0 By: @breakawaycook http://www.breakawaycook.com/blog/2009/12/16/umeboshi-duck-with-persimmon/comment-page-1/#comment-4766 @breakawaycook Fri, 18 Dec 2009 04:31:50 +0000 http://www.breakawaycook.com/blog/?p=2471#comment-4766 Dude, that is ridiculously breakaway. So you sear the surfaces wit the cinnamon salt crust, and then drizzle on some kind of reduced raspberry at the end? How do you make the sauce?It sounds outstanding. Jonathan is one of the most talented cooks I knew in Tokyo -- a true inspiration! Dude, that is ridiculously breakaway. So you sear the surfaces wit the cinnamon salt crust, and then drizzle on some kind of reduced raspberry at the end? How do you make the sauce?It sounds outstanding.

Jonathan is one of the most talented cooks I knew in Tokyo — a true inspiration!

]]> By: Jonathan http://www.breakawaycook.com/blog/2009/12/16/umeboshi-duck-with-persimmon/comment-page-1/#comment-4765 Jonathan Fri, 18 Dec 2009 04:09:50 +0000 http://www.breakawaycook.com/blog/?p=2471#comment-4765 Nothing very breakaway, but for New Year's eve dinner I've made duck breasts with a cinnamon salt crust and a raspberry sauce which always knocks people's socks off. I also use duck when I make cassoulet, confit and sometimes with pate. I've been thinking that the next time I make rillete, I might use duck. Nothing very breakaway, but for New Year's eve dinner I've made duck breasts with a cinnamon salt crust and a raspberry sauce which always knocks people's socks off. I also use duck when I make cassoulet, confit and sometimes with pate. I've been thinking that the next time I make rillete, I might use duck.

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