Crispy duck necks

October 31

Trestle on Tenth has an appetizer of crispy duck necks. They’re served with garlic and anchovy aïoli. My friend Birdman (aka professor David Krauss) said they were the best duck necks he’d ever had. I’d never had duck necks before.
I am always about 15 minutes late when meeting Birdman for dinner, and sometimes I worry that it’s some sort of sub-conscious passive aggressive thing I do with him. So this evening I was early, and I sampled two cocktails, the Cloister Fizz (Albert Mann Crémant d'Alsace, house-made bitters and Armagnac), and the Kirby (Plymouth Gin, Cucumber, Cynar, Martini Bianco and orange bitters), while waiting for Birdman, who I’m happy to say was about 15 minutes late.
Birdman had a beer, and then with our dinner, at the suggestion of chef Ralf Kuettel, we had a bottle of 2005 Franco Noussan Torrette from Italy’s Valle d'Aosta.
What else we ate:
Crépinette of pork shoulder with sautéed spinach
Lamb saddle with mustard greens and cipollini
Chattham cod wrapped in bacon on Savoy cabbage with porcini
Gratnéed Pizotel (a type of Swiss dumpling) with caramelized onions and Gruère
Roasted heirloom beets

Cheese:
St. Maure de Touraine
Mil Ovejas
Sternenberger
Mascarplin

Balado Telor

Bahan - bahan :

• 8 butir telor
• 10 butir bawang merah
• 25 buah cabe keriting atau sesuai selera
• 8 siung bawang putih
• 4 buah asam kandis
• garam + gula secukupnya

Cooking directions :

1. Rebus telor, kupas kulitnya dan goreng hingga kecoklatan
2. haluskan cabe, bawang putih dan bawang merah, lalu tumis hingga harus dan masukkan asam kandis serta garam dan gula
3. Masukkan telor dan aduk2 hingga bumbu menyerap, bisa ditambahkan air sedikit
4. Sajikan