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!
45m
35m
1h 20m
4
653
For the Sherry Lemongrass Glaze
For the Duck Breasts
For the Pan-Roasted Butternut Squash
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