Duck Breast, Cauliflower & Broccoli, with Volnay

Tonight’s dinner was Maple Leaf Farms Duck Breasts - skin and fat scored, seasoned with garlic and Rosemary Pepper, and sautéed in a little bit of blood orange-infused olive oil. Cooked for 7 - 8 minutes on the skin side (to render most of the fat) and 4 - 5 minutes on the other side to a good rare to medium rare. Sauce was dried Montmorency cherries, rehydrated in d’Artagnan Duck & Veal Demi-Glace, with a little Bual, reduced and poured over the duck. Veggie was cauliflower and broccoli flowerets boiled in chicken stock, Thai fish sauce, with garlic. All was quite tasty with a 1999 Dom. Roblat-Monnot Volnay 1er Cru Brouillards - fill barely below the capsule; cork very lightly colored with wine; spicy, earthy, red and dark fruits in nose and flavors; rich, balanced mid-palate with good acidity and a bit of tannin; and a long rich, fruity finish.

Then for dessert we had St. Marcellin and Australian 34˚ herbed feta in olive oil with mixed nuts and an interesting 2000 Maculan Dindarello - rich yellow gold in color; rich fruity, slightly oxidized Moscato-fruit in nose and flavors; light, fruity mid-palate; and a long fruity finish that was very good with both cheeses. The walnuts were also exquisite with the St. Marcellin.

Sounds like a great meal, and capped off with two of my favorite cheeses. What did you think of the 34° Feta?

We’ve always enjoyed it. Unfortunately Whole Foods distributor went out of business and it’s nt available here anymore. I wish they’d find a new distributor.

Did they ever start carrying the feta again?