I served a smoked duck breast along with a duck confit that I prepared with garlic, lemon and orange slices.
Coated the poultry with a liberal amount of duck fat of course.
I made a balsamic, lemon, honey glaze and basted for the last twenty minutes.
It gave the duck a beautiful color and crisp finish.
We both really love duck and the duck we prepare is far better than the duck I was served in the French Riviera, I can assure you.
Was like eating a basketball.
I served it with truffle porcini ravioli topped with parmesan and parsley.
She drank the other night's chianti with the meal and loved the whole dinner.
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