Said Paul O’Donnell commenting on my eccentricity last weekend, it’s better I be the way I am and enjoying life, than waking up each morning with only depressive thoughts on my mind. So I’m using that dispensation to continue along my merry path.
Glenda, Wayne and new Mauritian chef Akim at La Croix Café in Potts Point are having no part of my suggestion that a spot of colour ‘for effect’ be added to my plate of Warm Duck Salad at lunchtime today.
They are more than confident that I will soon be so mesmerised by the delicious, slow-cooked, melt-in–the-mouth duck leg that I’ll get over any thought of ‘colourful decoration’. They didn’t really laugh (well, not out loud), when I suggested a couple of marigold petals.
I’m assured that any addition to the plate would simply spoil the delicate flavours. And delicate they are. Perfectly cooked puy lentils, rocket, witlof, pickled green chillies with walnut dressing all make for an exceptional taste sensation.
I savour the salad just the way it is, and gladly settle for the symphony of autumn colours on my plate.
A wonderful start to Autumn that is just arriving here in Sydney.
4 hours of slow-cooking in the oven and then re-baking till the flesh simply falls off the bone of this duck leg. . .
I should really be upgrading my iPhone to get better pictures. This is a photo from an earlier happy visit to La Croix with Pam, and Gold Coast visitors, Alan and Trevor
Charcuterie plate looks good for when I return with friends to share
Akim, the chef at La Croix - from Mauritius