Not being able travel this year hasn’t been as frustrating as I would have thought. Yes, it is disappointing that our three-week trip to Paris dissolved before our eyes, but we are staying healthy and positive, and dream of future travels.
One way I do that is through food. From Thailand to Ethiopia to Chile to our perennial favorites, Italy and France, we manage to “travel” pretty well. We put on some thematic music, and perhaps watch a movie set in the country. It is the best version I can imagine of “making lemonade from lemons.” As per usual, the only thing missing is sharing it with friends. But that will come in time.
Something that enriches virtual food and travel is our ability to find inspirational material on the internet. Several years ago, a very talented, creative, and well-traveled blogger commented on one of my posts. An electronic friendship began. His work is beautiful; his dishes are works of art, his photography is off-the-charts stunning. His travel logs are really amazing and incredibly in-depth. When I look at his gorgeous photographs, I am transported around the world.
He goes by The Food Trotter, and I hope you will visit his site and enjoy both his food and travel offerings. He is French, and blogs in both English and French. It was from him that I got today’s recipe. When I saw it on his site, I knew it had to appear on our table soon, especially when I can get such good, locally-raised duck from my friends at Top Knot Farms.
~ David
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John / Kitchen Riffs
October 10, 2020 at 8:00 amThanks for the intro to the Food Trotter. Wow, such terrific photos! Really interesting ones, too — the kind of travel photos we all want to take, and sometimes get lucky and do. We’re missing travel, too, and have been traveling through our stomachs. Only way to stay sane. We have a trip planned in June, 2021 that we’re not at all sure we’ll be able to take; but we’ll see. Anyway, this is such a great recipe. I’ve used leftover duck in pasta sauces, but never made a sauce remotely like this. Looks excellent — just my taste. Thanks.
Cocoa & Lavender
October 10, 2020 at 10:22 amJohn, I think you will enjoy his site a lot. He is so talented in and out of the kitchen – like yourself! This was my first time using duck in a pasta sauce – and I am glad there was leftovers!
Christina Conte
October 10, 2020 at 12:17 pmI just skimmed The Food Trotter’s post on Naples, and WOW. Made me just want to jump on a plane and be there right now! The recipe looks lovely, but I probably have confessed that I don’t eat duck or rabbit due to having had both as pets in the past. I don’t mind others using the meat, I simply can’t do it and I’m sure pet-owners understand.
Let’s hope 2021 will bring much better things and that travel can resume again! I’m chomping at the bit!
Cocoa & Lavender
October 12, 2020 at 4:47 pmI’m so glad you enjoyed The Food Trotter’s site, Christina. It’s really quite amazing how we can travel with our eyes and a few words. Having grown up around a lot of farms where animals were pets and then became food, I know quite a few friends who have had the same reaction as you. There are many substitutions you could make here…
Eha Carr
October 10, 2020 at 5:21 pmDavid – you regularly lead to extra Sunday morning enjoyment for me – thank you ! Poor ‘The Food Trotter’ – yes, am subscribed already 🙂 ! Looks like a site I’ll very much enjoy ! As I am sure I shall the pasta dish : love duck, can buy it easily and have never used it thus. One of the first new recipes to try ! Travel . . . I hate to use the saying ‘It is as it is’ and ascribe it to Michelle Obama rather than . . . !! Methinks most of us travel in thus fashion at the moment. Am certain you will do so for real first – the morning news included the fact that Australians would not be allowed to travel to United States and Europe ALL of 2021 and possibly 2022 because of their stance on Covid. Travel ‘bubbles’ will hopefully soon be formed with New Zealand and some of the Pacific islands . . . and later with Singapore and possibly Japan . . .unless a tested and proven vaccine is covering most of the other countries, No comment – but our results bar the one mistake made in now curfew-covered Victoria, are excellent. Best of luck to you all . . .
Cocoa & Lavender
October 12, 2020 at 4:47 pmI’m glad you are already enjoying The Food Trotter’s site, Eha. I am trying hard not to even dream a future travel until we know it’s possible. November 3 may be our only chance…
Pauline
October 11, 2020 at 3:20 amThis recipe really surprises me, I never thought to use duck breast in a pasta recipe, but why not. It looks delicious. The Food Trotter takes food blogging to the next level,. I’ll be checking him out in the future, Thanks so much for sharing all of this.
Cocoa & Lavender
October 12, 2020 at 4:48 pmI hadn’t thought of it either, Pauline, but it makes for a great sauce! Also glad that you are enjoying The Food Trotter’s work.
Gerlinde
October 11, 2020 at 7:08 amI love love anything with duck and I will make this pasta dish soon. Thank you for such an uplifting post David. I miss not being able to go to Europe. Now I am going to check out the Food Trotter.
Cocoa & Lavender
October 12, 2020 at 4:49 pmThis is certainly a good time for us all to be uplifting as much as possible, Gerlinde! I’m glad you enjoyed the post, and I hope you enjoy the duck ragù.
Maureen Deeley
October 11, 2020 at 8:05 amThanks for The Food Trotter connection. Looks fabulous – magnificent photography and recipes. Will make this recipe this week.
Cocoa & Lavender
October 12, 2020 at 4:50 pmThanks for your kind comment, Maureen. I hope you enjoy the duck Ragù!
Rahul @samosastreet
October 11, 2020 at 12:27 pmThe dish sounds amazing David. I dont know why but I never cooked duck at home. Have added duck breast to my shopping list. Would love to add this dish to my friday pasta night menu.
Cocoa & Lavender
October 12, 2020 at 4:51 pmTo me, Rahul, this recipe is far easier than a standard Bolognese Ragù. And yet just as flavorful in so many ways. Let me know what you think when you get a chance to make it. Stay dry! I hope the rains are done with.
sherry
October 11, 2020 at 6:31 pmi love duck but sadly hubby does not. i have it when we’re out at restaurants. i guess that’s why i’ve never used duck in my kitchen. okay so here’s where you think i’m a crazy woman but i don’t like tomatoes and i don’t like pasta! i eat such things if someone has cooked it for me or i’m out somewhere, but i would not choose pasta to eat. and who knows? i may even enjoy such a dish … 🙂
Cocoa & Lavender
October 12, 2020 at 4:52 pmWell, I can understand not liking duck or fish, but not liking pasta and tomatoes? Wow! I did not know that about you, but we all have our own little things… Right? Thanks for coming in anyway. Maybe you could have this Ragu (without your husband) on polenta!
sherry
October 22, 2020 at 8:26 pmyes i must be odd not liking pasta. as i said, i do eat it at times. hubby loves it so he makes it for dinner sometimes. and i eat it if i’m out or being fed by someone. it’s just not something i would rush to eat normally…
Cocoa & Lavender
October 23, 2020 at 9:08 amI have lots of things like that in my life, I guess… coffee-flavored things, for one. Will eat them if they are served to me, but certainly wouldn’t see, it out!
Ron
October 11, 2020 at 11:36 pmDavid, first thaks for the intro duction to Food Troters. I’ve just spent half an hour enjoying his post on Napoli.
We have Mårtensafton (St. Martins Day) coming up and as it’ll just be the two of us this year, we’re planning a duck dinner. I think making a grand duck pasta sauce will bewonderful substitution for Mr. goose.
Although, we too miss travel, like many we’ve enjoyed traveling virtually and through our stomachs. I hope and pray we’ll all able to make our planned travels soon…
Cocoa & Lavender
October 12, 2020 at 4:53 pmWe all hope for the best, Ron. I hope it’s sooner than later, but I am ready to be patient and wait it out. This would certainly be different for Saint Martin’s Day! I’m not sure he would’ve ever thought of having pasta… stay safe and well!
Frank
October 12, 2020 at 5:29 amSounds absolutely delightful, David. Another wonderful way to make bigoli.
You know I’ve been trying different ways to make them at home ,and it’s not easy, especially without the “torchio” (which you can buy online last time I checked but costs a small fortune). I think I may just opt for the store bought bigoli and be done with it, with so many tasty sauces to be tried!
Cocoa & Lavender
October 17, 2020 at 6:11 amThanks, Frank — wow, almost $400 for the torchio! But it’s so beautiful. I should know this but why wouldn’t my extruder for spaghetti work? It seems it’s the recipe for the dough I may need more than the torchio. Now you have gotten me curious… I will start to look for a recipe.
sippitysup
October 12, 2020 at 10:52 amI’ve been doing a bit of kitchen table travel myself this week. GREG
Cocoa & Lavender
October 12, 2020 at 4:53 pmIt’s the best way to go, Greg, and it’s always first class!
Fran @ G'day Souffle'
October 12, 2020 at 7:30 pmDavid, I’m used to preparing duck with either an orange/acidic flavor or seasoned with cinnamon and cloves- so your recipe offers a refreshing alternative with more Mediterranean flavors (however I do see a hint of cinnamon)! Eha Carr’s comment on news out of Australia is rather depressing. We have a home there and don’t want to return unless we can be assured we can leave again. However, on a different note, hubby and I feel more relaxed about traveling now within the US- currently on a 2-week trip to Arizona and Utah! As long as we can still travel somewhere, that’s the main thing.
Cocoa & Lavender
October 17, 2020 at 7:32 amThis is a delightfully different version of duck, to be sure. I often make it with plum and chipotle, but have never made Duck à l’orange. Glad you had a nice visit to northern Arizona!
2pots2cook
October 13, 2020 at 3:00 amJust like Ron writes, St. Martins Day is coming up and we usually prepare duck for dinner. This version is just something to consider ….. Thank you for The Food Trotter connection. Be safe 🙂
Cocoa & Lavender
October 17, 2020 at 7:33 amThanks, Davorka – we are well here and plan to stay that way. The same for you — I hope the growing numbers I’m Europe can be stopped! (You are way smarter than we are!) Enjoy your duck on St. Martin’s Day!
Frank
October 14, 2020 at 5:44 amI love duck sauces on pasta and this one sounds particularly lovely! And yes, our summer travel plans were scotched, too, like everybody else’s. Better luck next year? In the meanwhile, it’s cooking and in my case, lots of travel YouTube videos…
Cocoa & Lavender
October 17, 2020 at 7:34 amCooking has really kept me sane, Frank. It gives me something to look forward to every day. And it’s making for great blogging progress (I’m booked through March!).
Kelly | Foodtasia
October 14, 2020 at 6:27 amDavid, I haven’t cooked with duck before, and this looks like the perfect recipe to give it a go. Really enjoyed the Food Trotter’s photos. It’s like traveling from my sofa!
Cocoa & Lavender
October 17, 2020 at 7:35 amI hope you like the duck, Kelly. It’s a wonderful flavor and texture.
Ron
October 14, 2020 at 8:43 amDavid, my thoughts behind a pasta for St Martin’s day is twofold. First, being as old St Martin was a Roman soldier before getting religion, I figured he’d enjoy a pasta. Second reason, I love duck pasta. I’ll let you know how it goes over. Then again, it’ll be perfect as it’ll just be Eva and I. Take care.
Cocoa & Lavender
October 17, 2020 at 7:36 amSounds like a lovely and intimate feast for St. Martin! I didn’t know he was Roman — he would assuredly like this dish!
Raymund
October 14, 2020 at 12:49 pmI agree and it sucks! Big time. I travel a lot for work and now I am trapped in my room working from home, for someone extrovert this is torture. Family always go on a holiday on a yearly basis, luckily last July we did our Scandinavian Holiday at least we have something to remember for a while until travel gets back to normality. On other note, that pasta reminds me of our travels to Italy, pasta there is out of this world, simplistic but tastes awesome
Cocoa & Lavender
October 17, 2020 at 7:39 amGlad you got out for a good holiday before all this happened, Raymund! The simple pastas are often the best!
Jean | Delightful Repast
October 15, 2020 at 9:41 amDavid, what a wonderful dish! Can’t think of any shop around here where I could get bigoli, but I’m thinking bucatini would be the closest thing to it and perhaps more “findable.” When I recall my grandmother’s spaghetti and meat sauce from my childhood, I’m certain she used bucatini; but I can’t imagine where she would have gotten it in that era and in the tiny town in which she lived and did all her shopping. I guess that shall remain a mystery!
Cocoa & Lavender
October 17, 2020 at 7:41 amWow — it would be making if she fond bucatini in “the day!” I think our options — even in a large metropolitan area — were spaghetti, macaroni, and lasagne noodles. Bucatini would work perfectly for this, Jean!
Aarthi | Prepbowls
October 16, 2020 at 5:49 pmA great comforting meal for the cold weather! like the cinnamon flavor in the sauce. I’ve never minced the duck , and this sauce looks perfect with pasta , I’m bookmarking this post right away! Thank you for posting about The Food Trotter.
Cocoa & Lavender
October 17, 2020 at 7:42 amI think will enjoy Romain’s work — his photo essays are stunning, Aarthi! I hope you like the duck!
The-FoodTrotter
October 19, 2020 at 7:38 amI can’t tell how glad and honored to be the highlight of your blog and it’s heartwarming to read all the kind comments, particularly since I haven’t posted anything on my blog for a critical amount of time! Until tomorrow 🙂
Cocoa & Lavender
October 19, 2020 at 8:49 amIt was absolutely my pleasure, Romain. I didn’t mean to guilt you into posting more but I assure you that no one will mind if you do! All the best, d
Inger @ Art of Natural Living
October 20, 2020 at 1:18 pmYes, I find I’m doing more cooking–and trying to stretch my skills (while not stretching my waistline 🙂 ). This looks amazing. Now for a duck breast to fall into my lap…
Cocoa & Lavender
October 23, 2020 at 9:09 amI hope a duck beast falls into your lap soon, Inger. 🙂