Perhaps you may have read my post about the recent book launch of Red Jacket's gorgeous new cookbook Fruitful penned by Brian Nicholson and Sarah Huck. Naturally I couldn't wait to partake of some of the fruitful bounty found in the pages and was enticed enough by the recipe for Pan-Seared Duck Breast with Honey Gooseberries, that I started there when I assembled a brace of friends over for dinner. Although the duck was in the Spring and Early Summer section, I went right ahead and made it anyway, in the height of summer. It was terrific.
We chose our wines: I stuck with a Matchmaker Viognier, full of body and gently fruity (some of which I had added to the sauce) while my friends latched onto a highly suitable Celita Sangiovese red with nosy aromas of black cherries.
It was just about here when I added the Viognier to the softening, simmering gooseberries in olive oil, thyme, honey, sea salt and a good snort of ground black pepper!
Top pic is the finished dish. Check out the full recipe found in Fruitful and do enjoy! And thanks to Red Jacket Orchards and all the folks behind Fruitful! Now go buy the cookbook and celebrate the seasons!
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