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.
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.