1 butternut squash
1 large onion chopped
1 tsp garlic
2 knuckles ginger
¼ pound butter
6 cups chicken or veggie stock
2 cups chardonnay
Saute shallots, onion and garlic in butter add peeled and cubed butternut squash.
Saute for 5 minutes. Add wine and stock and simmer for 45 minutes. Important to have squash very soft.
Add ginger, curry, salt and white pepper.
Puree until very smooth.
Add lemon juice to bring up flavor.
Serve with roasted vegetable relish
Roasted Vegetable Relish
1 yellow squash
1 red pepper
½ red onion
Cut veggies into small diced pieces and toss in olive oil just to cover.
Sprinkle with salt and pepper.
Roast in oven at 350 degrees for 10 minutes
Sprinkle over soup for color
Duck Breast with Merlot Jam
4 boned Duck Breast
¼ cup raspberry vinegar
½ cup raspberry jam
2 cups Merlot
1 cup chicken or veal stock
2 Tbls sweet butter
Saute shallots, and add Merlot and stock to reduce. About 5 minutes. Add vinegar, and jam and continue boiling until reduced by half. Swirl in sweet butter and serve with duck.
Make slashes in duck skin. Sear fat side down in heavy skillet until skin is crisp. Keep dumping off the fat. Save fat on side and when duck skin is crispy turn over and add duck fat into pan to cook breast meat. Cook about 5 minutes. Let breast rest and slice.
Serve with sauce.
Note: You can use any flavored vinegar and jam. Blackberry, fig, cherry etc.
Enjoy with: Potato Hash & Butter Lettuce with Cider Dressing, Candied Nuts and Point Reyes Blue Cheese