Check out this delish dish all created from farmer’s market finds! Duck leg on a bed of duck fat potatoes with braised tomatoes and a medley of mushrooms cooked in BUTTER! Topped the dish off with some cute flowers from our patio garden.
Edmonton versus Winnipeg!
Perfect time to chow down on a fancy hockey game spread of course!
Here we have confit potato and duck leg, roasted butternut and acorn squash, blueberry and fennel crabapple braised red cabbage accompanied by fresh heirloom tomatoes, steamed sweet corn and a pumpkin. Why the pumpkin? It’s October 1st! Of course we would go buy baby pumpkins to make our place look extra awesome for Fall.
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.