Creole Duck Breast with Warm Broccoli Coleslaw — Cooking in Sens
Dicembre 8, 2017 18:03
, by O LADO ESCURO DA LUA
-
|
No one following this article yet.
Viewed 61 times
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. […]
