DINNER --- duck confit | sauteed bittermelon | French green lentils with minced vegetables
- 48 hour curing , 8 hour at 180 degree, in oil.
Wednesday, October 17, 2018
duck confit
10-17-2018 Wed.
DINNER --- duck confit | sauteed bittermelon | French green lentils with minced vegetables
DINNER --- duck confit | sauteed bittermelon | French green lentils with minced vegetables
Labels:
duck confit
Blog Archive
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2018
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October
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- Chinese vegetables
- pasta with sausage
- layered scallop potato
- Georgetown preview of Halloween
- three bonzini
- three homemade pizza
- grilled Korean style short ribs
- Lebanese food
- cauliflowers and pea leaves
- eggplant relish
- properly Italian
- a Japanese dinner at home
- frying and simmering
- red meal
- duck confit
- pasta and marinated clams
- stir-fry
- homemade apple scone
- after concert dinner
- simmered barley and kale
- butternut squash and apple soup
- steamed dumplings back to seasons menu
- pasta with eggplant ragu
- skyline hiking
- lamb chop with fresh grounded spice rub
- sweet shrimp and baby artichoke
- fried rice with eight ingredients
- quick meal
- pasta with roasted red pepper sauce
- dandelion leaves
- Chinese vegetables
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