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.
wow...this sounds amazingly tasty..;)
ReplyDeleteinviting clik..
Tasty Appetite
Oh my! That looks so delicious...especially the sauce for the duck! Yum! Now I'm hungry! Angie xo
ReplyDeleteNow that is the sort of diet I would be quite happy with. Even better when you have it all on hand. Diane
ReplyDeleteI can't remember if I've ever had duck, but that sounds really good. I'm hungry!
ReplyDeleteHaving duck breast in the freezer is so luxurious, isn't it? The idea you can have it on short notice in the cold of winter is fabulous. Love that you had everything in the freezer, I'm loving rhubarb with duck!
ReplyDeleteI love the idea of eating local food. A 20-mile dinner is very impressive!
ReplyDeleteLove duck breast, you gave me the idea of cooking some! Thank you. Thanks also for your lovely comment about my coffee filter roses ;)
ReplyDeleteMonica.