Having now cooked my first duck breasts, which were meaty and succulent, I don't want to ever roast another whole duck, which inevitably emerges from the oven gray and desiccated. Is there a recipe or technique out there that I'm missing? Should I just give up on roasted duck?
The Moro duck breasts with pomegranate molasses looked like steak, but were more tender and, in my opinion, more delicious. They were also dead easy. As Sam and Sam Clark might say. You sear the meat in a cast iron skillet, pop it into a very hot oven for 15 minutes, then make a quick pan sauce with a splash of water and some pomegranate molasses. If you haven't tried pomegranate molasses, it's inexpensive, keeps like ketchup, sells at Whole Foods (at least in this town), and tastes like very tart jam. Try it!
Moro: "This ice cream is not to everyone's liking, but those who appreciate the exotic, heavenly scent of rosewater will adore it."
I do appreciate that exotic, heavenly scent, but did not adore this ice cream, which was thin and insufficiently sweet. Not exactly bad, but nothing any of us needed to eat ever again, or even just the next day. The desserts in Moro have been a disappointment. In fact, this was the biggest hit yet. The churros & chocolate were a fiasco, the Malaga raisin ice cream was inedible, and the walnut, lemon and cardamom cake moved almost directly from oven to chicken coop. Odd, since almost everything else from this book has been wonderful.
Tonight: a Moro sardine or mackerel recipe, if I can find sardines or mackerel. Otherwise: Tortilla Espanola. Whatever I end up cooking will be served with the reportedly amazing David Leite/Amanda Hesser milk mayonnaise, featured on food52.