What I had for dinner:
This had a rather convoluted ontogeny. (Don't worry, I'm a scientist; I can do this at home!)
It all started at Balducci's on Sunday. I discovered chestnut flour, something I had never noticed before. Chestnuts are a perennial favorite of mine, and I was aware of chestnuts made into flour in places like Corsica and Perigord, where it used to substitute for expensive wheat flour in peasant bread. Now of course chestnut flour is a luxury item. I decided to try to make dumplings, a sort of chestnut spaetzle.
It took me quite some wandering around to come up with something to go with that, but thinking geographically it was either mountain goats for Corsica, or barnyard fowl for Perigord. There was no goose, so I went for duck breast.
I had the basics, and yesterday was my attempt at chestnut dumplings. In short, it does not work. Don't even think of it. There may be hope for noodles, but not for the lumpy stuff.
1/4 duck breast (half a breast sliced horizontally) was cut in strips about 5 mm thick, and stir-fried with 1 tsp of the fat. 1 tbsp of cranberry sauce (homemade at Thanksgiving; that stuff never goes bad!) and 2 tbsp of tomato sauce were added, with a little Port to make a quick gravy. Salt and pepper, and voilà. Much more satisfying than the chestnut thingies.
Now I have 1 cup of chestnut flour left, so I will have to come up with something. Chestnut cookies?