Sunday, January 29, 2006


Seared breast of duck with red peppercorn honey sauce, 7-year-old Canadian cheddar potato gratin, sauteed bok choy, poached concord grapes. An adaptation from Ken Frank's recipe. Posted by Picasa

# posted by Raymond : 1:26 PM
Comments:
We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
# posted by Anonymous Anonymous : 6:28 AM
 
Post a Comment

<< Home

This page is powered by Blogger. Isn't yours?