Tonight we had Braised Duck Legs with Leek and Green Olives, courtesy of Epicurious.com. It was served with lightly buttered noodles, and a tomato-basil salad. It takes awhile to braise the duck, but it is otherwise a very simple dish to make--lets the different ingredients speak for themselves!
Wine: EOS Estate French Connection 2006--a Bordeaux/Meritage style wine, worked nicely with this dish!
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