Title says all. Had some time to use up leftovers, so made this dish.

DSCF0252

Advertisement

Tags

2 responses to “Smoked duck breast, parsnip puree, macerated blackberries, graham cracker crust”

  1. Lauren Wood Avatar

    i know its nearly a year on but what did you marinate the blackberries in ??

    1. torontofoodlab Avatar

      The blackberries were just split in half, marinated with sugar and balsamic vinegar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: