Sorry, no intriguing title this time. This is one of my more visually appealing creations from awhile back. The original recipe was with a raspberry glaze, but I crusted and seared the duck with crushed pistachios and then made a pomegranate reduction to drizzle over the finished breasts after they had been sliced. As you can see this was not a plated dish, but it was made in a batch for the kitchen staff.
Delicious, trust me!
No comments:
Post a Comment