TorontoFoodLab

Website undergoing renovation. Contact us for orders.

Smoked duck breast, parsnip puree, macerated blackberries, graham cracker crust

Written in

by

torontofoodlab

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

DSCF0252

Tags

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

  1. Lauren Wood Avatar
    Lauren Wood

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

    Reply
    1. torontofoodlab Avatar
      torontofoodlab

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

      Reply

Leave a reply to Lauren Wood Cancel reply