[Rte66]

One of my favorite restaurants used to serve wild duck ravioli with black cherry sauce, which was my favorite item on the menu.

A couple of years ago, I had made some quail in rose petal sauce for Valentine's Day, from a special recipe in a book I love called "Like Water for Chocolate."

I had a whole lot of leftover quail and a little bit of that wonderful rose petal sauce (made from a bouquet of red roses, among other things!).

So, I stripped all the quail meat off the bones, chopped it, moistened it with the rose sauce and then made quail ravioli from wonton wrappers (actually, I think I used the big egg roll wrappers, cut in half).

Then I made a black cherry sauce from frozen dark bing cherries (and your beloved cornflour, lol!) and a little Madeira. Served the ravioli with the sauce and it was delectable! Froze some and had it later and it was *still* delectable.

[Rushmore Rocks]

I loved "Like Water for Chocolate". What a fun read. Your recipe sounds great.

[Rushmore Rocks]

Have you read "Under the Tuscan Sun"? Another fun foodie book.

[snugs]

Sounds great. I was lazy in the end and just served the duck as cold meat which was lovely as I always think cold you get the full flavour of the meat.

I boiled some new potatoes and steamed some carrots over the potatoes. They cooked just right not too soft but not too hard and served it with a dollop of cranberry sauce. Easy but tasty meal.