Saturday, February 22, 2014

Duck Leg Delight

Monday 10 February
We re-cooked the four duck legs and scraps from Wednesday's roast ducks, using garlic and anchovies in the sauté, and adding olives at the end.

Served them with steamed purple broccolini and sliced marinated beets.  I know we're trying to have simple meals every other day, but even our simple meals can't help but get complicated, considering the leftovers we're generating.

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