duck, duck, broccoli rabe (and cake)

I am delighted to report that my very first attempt at cooking duck breast proved a raging a success!  The cherry/plum red wine sauce was great, too -- I improvised a little from the Food52 recipe.  The duck cooked a perfect medium, and David and Michael both loved it.  The broccoli rabe came out well, too, although I think I'd tweak the recipe next time.  Go for a more crunchier quality..... and perhaps add more spice and flavor.

Pan frying the broccoli rabe in porcini/panko crust...

Sliced duck breast with cherry/plum red wine sauce, side dish of broccoli rabe.

The cake was very special indeed, and one that has convinced me that I really need to get a coffee bean grinder.  Not to grind coffee -- we don't drink coffee -- but so I can grind nuts finer.  I used the food processor to grind the hazelnuts today, but I think it'd be more ethereal a cake if I could get a finer grind.  I put extra rum into the cake (of course) and it was terrific.  It's a grown-up apple cake, not too sweet, lovely texture.  We served it with a raw agave dairy-free hazelnut chocolate ice cream (made out of cashews).  Delicious!

I think this cake would be great with a drizzle of caramel... next time!

David's portion is heavy on the ice cream, as always.