22
Jun
2008
Apricot and Ginger Duck Breast with Duck Fat Potato Crisps
|
Category: Photography, Recipes, Royal Foodie Joust, apricot, dinners, duck, food, ginger, poultry, sauces
| | 20 Comments
Jenn, The Leftover Queen, has a monthly Royal Foodie Joust. This month, the ingredients are: apricots, ginger, butter.
I made a pan seared duck breast, served it over stewed apricot slices, and made a ginger and apricot sauce with shallots and chives. When the duck breast had finished cooking, I fried long potato crisps in the duck fat to serve as a garnish.
Let the jousting commence…