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Duck breast and a simple salad. Breast cooked stovetop until the skin was nice and crispy and then finished in a 400°F oven for five minutes. Salad dressed with a simple lemon vinaigrette using the marvellous olive oil that @Kerry Beal brought back from Italy.
Duck breast and a simple salad. Breast cooked stovetop until the skin was nice and crispy and then finished in a 400°F oven for five minutes. Salad dressed with a simple lemon vinaigrette using the marvellous olive oil that @Kerry Beal bought back from Italy.
