We overcame frustration #1 and decided to return 2 weeks later, sit at the bar, and enjoy what we imagined would be a deliciously decadent treat. This will now lead us into frustration #2... the duck confit wontons have been removed from the menu. They just never got around to updating the website. But, we did receive confirmation from the bartender that the wontons were in fact, quite fantastic.
We have since sworn off Unum... also taking into account that their food really just wasn't all that good.
This in turn, has lead us to tonight's culinary adventure... is it morally wrong to eat duck on Easter? At least it's not rabbit.
My take on the duck wonton... a slow roasted duck breast (with deliciously crispy rendered skin), white truffle-spring onion risotto, sherry-poached apricots and a pinot noir/cranberry reduction... all wrapped in a crispy fried wonton wrapper and topped with a Hoisin-Plum sauce.
James & Amber: 1
|Oloroso Sherry-Poached Sun-Dried Apricots|
|The Roasting of the Duck Breasts|
|Wonton Assembly Part 1|
|Wonton Assembly Part 2|
|The Final Product|