Phantom’s Midnight Repast

In the dim glow of a gothic hall, where shadows writhe like silent specters, the Phantom’s Midnight Repast emerges—a dish cloaked in mystery and elegance. Succulent duck breast, seared to a crimson edge and glazed with a dark, molasses-tinged port reduction, nestles beside a bed of charred purple cauliflower, its florets glowing like embers in a forsaken hearth. A swirl of black garlic cream, velvety and ominous, weaves through the plate, echoing the whispers of the occult, while candied violets—delicate yet haunting—adorn the edges, their purple hue a tribute to lost royalty. This meal, a communion with the night, beckons the soul to feast amid the gothic abyss.

Ingredients (Serves 4): 

Duck Breast: 1.5 lbs, skin-on (a nod to the wild hunt, steeped in gothic lore) 

Port Reduction: 1 cup port wine, 2 tbsp molasses, 1 tsp black pepper, 1 tbsp balsamic vinegar 

Charred Purple Cauliflower: 1 head, cut into florets, roasted with 1 tbsp olive oil and 1 tsp smoked paprika 

Black Garlic Cream: 1/2 cup heavy cream, 2 tbsp black garlic paste, pinch of salt 

Garnish: Candied violets (or edible purple flowers), cracked black pepper, flaky sea salt 

Butter and Oil: 1 tbsp butter, 1 tbsp olive oil for searing

Score the duck skin in a crosshatch pattern, season with salt and pepper, and sear skin-side down in butter and oil over medium heat for 6-8 minutes until crisp. Flip, cook 3-4 minutes, then rest. 

Simmer port, molasses, pepper, and vinegar in a small pan until reduced by half (10-12 minutes); glaze the duck. 

Roast cauliflower at 400°F for 20-25 minutes until charred, tossing with paprika. 

Heat cream and black garlic paste in a saucepan over low heat, stirring until smooth; season. 

Plate with cauliflower as a base, duck atop, drizzle with cream and reduction, and garnish with violets and pepper.

Source: This recipe is inspired by gothic culinary aesthetics found on Gothic Cuisine (gothiccuisine.com), adapted with a personal twist to suit the dark elegance. 

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