Hello duck breast!
Cooked breast side down on medium heat in a nice glob of duck fat. Mike said scoring it first helps with the cooking process. Accompanying this fine piece of meat are herb marinated grilled vegetables (purple & green cauliflower, corn, potatoes). Everything on the plate is home grown goodness. Thanks to my grandparents for the plethora of potatoes we now have to cook with!
Duck courtesy of Green’s Eggs and Ham.
Now to give a little bit more background on what we do at the Farmer’s Market i’ve got to say we go almost every Saturday and sometimes Sundays to another market for our weekly produce.
Saturdays are mainly devoted to the Downtown Edmonton market and sometimes the Strathcona market.
We have only gone on one Sunday to market after I discovered a French Market in the heart of the Edmonton Francophone community called La Cite’ Francophone over by Bonnie Doon Mall. It was a lot of fun with French music playing, a small bistro/cafe’ and an area to sit and enjoy the morning.
This picture is of our haul from one of our days going to the downtown market.
Here we have:
~medley of wild mushrooms
~yellow and green cauliflower
One of our best produce days yet!