This was two young duck legs with thigh served on top of yam hash and braised sweet and sour red cabbage, with seasonal vegetables and a side of bing cherry sauce. The duck skin was crispy, but I thought the meat itself was a touch dry; however, for me the meat was really just a vehicle for the delicious cherry sauce. The sauce, which featured whole cooked cherries, wasn't too sweet, and I was told that it had port wine in it. I thought that the duck meat really benefited from the sweet components on the plate. The dish was garnished with a sprig of fresh rosemary that I bit into every once in a while.
Location: Miro's, 1555 South Palm Canyon Drive, Palm Springs, California. Date: February 25, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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