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WHATS FOR SUPPER...keep it going
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08-27-2018, 08:13 PM
Okotok
Join Date: Apr 2018
Location: Calgary
Posts: 1,819
Crispy skin Duck breasts done in a cast iron pan and finished in the oven. Seared Duck Foie Gras with a port/sour cherry reduction sauce over a bed of wilted spinach. Steamed small netta gems with butter. I can die now.
Okotok
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