Everything to make a special meal in one recipe! Crispy, flavourful skin with a tasty sherry lemongrass glaze, all accompanied by pan-roasted veggies. Now this is how to do duck.
Recipe courtesy of Chef Duncan Ly, from Foreign Concept restaurant in Calgary. This recipe was initially published in City Palate; check out www.citypalete.ca for more great recipes and food ideas!
For the Sherry Lemongrass Glaze
For the Duck Breasts
For the Pan-Roasted Butternut Squash