Easter was a casual affair, with some simple but decadent food. A friend brought over a tin of duck confit (thank you very much!) which was promptly shredded and crisped and served alongside potatoes sautéed in a ladleful of duck fat, then topped it with runny-yolked fried eggs. It was salty, crisp, starchy happiness. The salad, the mesclun greens with grapefruit suprêmes, shaved endive, and paper-thin pear slices, lightened the meal a bit, but I still think all that richness gave me a touch of gout.
For dessert, I made waffles that were supposed to be crispy, but turned out to be tough. Insert blush of embarrassment: I hope my guest of honor didn’t crack any teeth! Some important rules to live by: don’t get a haircut prior to an important event, and don’t experiment with recipes when you’re entertaining. The pineapple compote-goat’s milk dulce de leche topping were fabulous though, so hopefully that makes up for the waffle failure. Similar to how some great shoes and glam accessories will spruce up your so-last-season frock…
