Duck Breast with Apple & Pecans

I totally forgot to post this from Friendsgiving 2018! But it was the last savory course to that dinner. Here we have Maple Lacquered Duck Breast with Apple Purée and Candied Pecans.

Pear Tart with Maple Ice Cream

This was the fifth and last course to my Friendsgiving 2017 dinner.

Originally, I had planned a Cranberry & Pear Tart with Almond Cream – a dessert that I haven’t made before and that I was excited about! But two days before the big day, I was craving more traditional Thanksgiving flavors so I decided to make a pear tart because if you don’t satisfy your cravings, very bad things can happen next… e.g. a sweet-tooth rampage.

I would have been totally okay with just serving a wedge of Pear Tart but to make it nice, I also served it with some homemade Maple Ice Cream and Ground Candied Pecans.

Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)