I have duck breast in my freezer along with vegetables from my garden. In keeping with the theme of the 100-mile diet, I am enjoying a 20 mile dinner tonight.
The duck breast is from one of the local Hutterite colonies. The legs were used for confit. These yellow beans were from the Farmer's Market and I grilled them before freezing. The sauce for the duck is red wine poached rhubarb that was water bath canned. I only had to go as far as my freezer and cold room for this satisfying meal tonight.