Been wanting to do this one for a while now. Finally decided to pull the trigger.
I had a gallon bag of duck breasts from my hunting trip to Kansas. Did not vacseal them, just in a ziplock and threw them on the top shelf in the freezer to be cooked soon. Well, soon is now!
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Home run food nirvana! The bitter/sweet, savory/tangy cumberland sauce was the perfect sauce to go with the toasted pecan and the seasoned duck patties. The entire plate was a symphony of flavor. The bitterness from the wilted spinach balanced the sweetness from the sauce. The earthy notes in the wild rice brought the wild taste forward in the duck patties. And the wine -a 10 year aged Valpolicella made by my Cousin- tied the entire plate together.
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Oh- and can't forget about the homemade butter buns! Those were stellar as well.
Was a great evening to dine outside! mid 50's with a slight breeze....felt AWESOME...and no mosquitos!!!!
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We ate the meal as the french...salad last. was a good choice with the bold flavors on the plate. I am so glad I made a bunch of these duck patties....looking forward to doing this one again!
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So good! Top 5 meals I have cooked this year so far!!!