Saturday, June 28, 2014

Duck with Cherries

Wednesday 18 June
We're back to the Co-op's three-legged package of duck, again cooked according to the Alice Waters style. 
As usual, there were adaptations: orange juice and white wine made up our braising liquid, cherries were added toward the end of the cook time, and we served the duck on a bed of braised fennel.

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