Comments on: Duck Breast, Parsnip and Parmesan Rosti with Cranberry and Port Sauce and

By: Kerri

Kerri — Sun, 07 Dec 2008 20:04:03 +0000

Su-Lin – I often wonder what to do with duck breasts, this works well but I also like Mrs Ergul’s suggestion of cooking them in the Chinese style.

I also think Kelly’s suggestion of using redcurrants would work well too.

By: Culinary Dictionary

Culinary Dictionary — Fri, 05 Dec 2008 12:44:05 +0000

Its a great way to use cranberries, with Duck breasts and Parmesan Rosti, I don’t have fresh cranberries here, probably I have to settle with red currents.

Thanks for sharing this.:-)
Kelly

By: Mrs Ergül

Mrs Ergül — Thu, 04 Dec 2008 02:18:07 +0000

I love duck meat, especially the Chinese/Cantonese-style roasted ones! Yum! I can never get rosti right.... It always turn out to be a mushy mess Mrs Ergül’s last blog post..November Daring Bakers Challenge - Caramel Cake with Caramelized Butter Frosting

By: Su-Lin

Su-Lin — Wed, 03 Dec 2008 00:26:11 +0000

Oh, that looks wonderful - I saw some duck breasts at the market over the weekend and now I'm kicking myself that I didn't buy them. Su-Lin’s last blog post..The Original Shahanshah Vegetarian Restaurant