Duck legs get a lot of love with red wine and dried plums.
There is something that has annoyed me to no end for quite awhile. And I know I’m not the only one who frets about this rather unforgivable injustice.
It’s when someone refers to me as “ma’am.”
Wasn’t it just yesterday that I was “Miss”?
What happened to those days?
I know it’s only semantics. Still, it’s a bruiser. No, I may not like it, but I have glumly accepted it.
That’s what irks me about prunes. Oh sure, they get to be called “dried plums” now. What’s up with that?
Like the rest of us “ma’ams,” I’m sure they felt labeled “old and decrepit” beyond their years with that moniker. But somehow, they’re fortunate to get a new name, one that’s peppier and more youthful. We should all be so lucky, right?
I couldn’t help but think of that amusingly when I spied a recipe for “Red Wine-Braised Duck Legs with Dried Plums.” It’s a classic French country recipe, though, back in the day it was known as duck with prunes.
The recipe is from the new “Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest” (Rizzoli), of which I received a review copy. It’s written by veteran award-winning cookbook author Janet Fletcher, who makes her home in the Napa Valley, in collaboration with the Wine Institute.