We stumbled upon a great little menu drawing once again on Bobby Flay and Deborah Madison. As always, I jump at the chance to use my rotisserie attachment and I love to cook duck anyway, so this was perfect. Flay recommends putting the duck uncovered in the fridge overnight to help the skin crisp up during roasting. Otherwise, just salt and pepper and onto the spit. The glaze is made of Dijon mustard, honey, prepared horseradish and some chopped up mint. You apply this the last 20 minutes of the roasting and then once more after you take the duck off the spit. Really tasty.
Madison's India-inspired chickpea salad with tomato and cucumber garnish paired perfectly with the duck. The cooked chickpeas get stirred into a panful of oil, onion and ginger with some Indian spices -- coriander, cumin, turmeric and garam masala. The garnish is diced cucumber, diced plum tomato, a diced jalapeno pepper, chopped cilantro, Dijon mustard and lime juice, spooned over the mounded chickpeas.
The sharp and spicy mustard tied the two dishes together; it was balanced in the duck with the honey and in the salad with the chickpeas.
Proof to me once again that you just can't beat good cookbooks for finding recipes. There's no way I could have searched for this combination on Epicurious. When I say "stumbled" above, it's the serendipity of random access.
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