Finished Version of the Duck from before Pan Seared Duck Breast & Duck Leg Confit with Butternut Squash Puree, Dried Apricots, Candied Pecans, Parsnip & Carrot Salad and Black Cherry Ginger sauce #pansearedduck#duckconfit#fallplate
Pan seared sesame teriyaki duck breast with scallion fried rice and red pepper bok Choy. Big glass of @burncottagevineyard Pinot Noir from Central Otago, NZ. This bold and fruity yet structured Pinot stood up well to the equally flamboyant duck and teriyaki. . . . .