Onde's rather delightful duck confit with poached apple segments and walnuts. A charming combination with the duck done so it was perfectly tender and dripping off the bone whilst retaining it's moist sweetness. Putting the duck on the salad had the rather nice boon that the dressing was essentially duck juice - always a fan of the old French tradition of dressing salads with meat juices.
With a too busy schedule and a need to have at least a semblance of a life outside of university and work, these Friday night dinners have become rather the highlight of my week. And to have a few passable bottles of shiraz and cheerfully passionate discussions about the future of state politics, the actions of St Kevin of Canberra and the like? Divine.
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