Creole Duck Breast with Warm Broccoli Coleslaw — Cooking in Sens
December 8, 2017 18:03
, par O LADO ESCURO DA LUA
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Got a big winter haul of duck from the farm in New York; breasts, legs and a little “duck ham.” Now that I have a freezer, sky’s the limit I rubbed this duck with Emeril’s essence before searing. A fellow shopper told me that broccoli slaw was made from the stems of the vegetable. […]
I rubbed this duck with Emeril’s essence before searing. A fellow shopper told me that broccoli slaw was made from the stems of the vegetable. […]
