I'm not sure if it's a trend, but I desperately needed the comforts of rich pasta and wine tonight, just as I did last Thursday. I had had a bottle of a delicious wine last week with some friends, Chateau Pierrefitte 2010, a Pomerol, and I wanted to make some pasta that was up to it (I bought another bottle). This Pomerol tastes like you're eating some really lovely cherries by a bonfire where duck is being roasted - for good measure, let's say that you're also in Southwestern France. So, this is what I came up with in the store to complement the wine.
Penne with Duck Confit and Cherries
Put on water for your pasta. I got fresh penne.
Cut up some duck confit and throw it in a hot pan with garlic. Add some cream and dried cherries (not too many), and let simmer.
After a bit, add a nice big hunk of gourmandise cheese (I found some that was made with kirsch; if you don't have that you could add some kirsch into the duck before you add the cream).
Add a little allspice, cinnamon, black pepper, and salt. Also, some slivered almonds.
When the pasta is done, put a half-cup of the pasta water into the sauce so it's not too thick. Add the pasta to the sauce, and swirl it around.
Serve immediately . . . and if you have a Pomerol, drink it.