Tuesday, April 6, 2010

Duck, Carrots, Turnips, and Potatoes

Today we focused on bringing out the natural flavors in a dish. We made sauteed duck breasts, caramelized carrots and turnips, and potatoes seared and then cooked in chicken stock with some rosemary.

It was delicious. The caramelization we did today was a lot more subtle that what we've done in the past; we used way less sugar and just let the vegetables taste like themselves. Yum!

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