Third Course
"Duck, Duck, Goose" - watercress, meringue spiced pecans, tart cherry vinaigrette, smoked duck breast and duck skin cracklins, ginger balsamic glaze, liver crostini, fennel pickles and kale
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Uploaded on June 22, 2012
Taken on June 11, 2012
Third Course
"Duck, Duck, Goose" - watercress, meringue spiced pecans, tart cherry vinaigrette, smoked duck breast and duck skin cracklins, ginger balsamic glaze, liver crostini, fennel pickles and kale
261
views
0
faves
0
comments
Uploaded on June 22, 2012
Taken on June 11, 2012