Thursday, 13 October 2011

Pan Fried Canard with Red Wine Sauce, Serve with Creme Fraiche/Bärlauch Mash Potato for Fusion Wednesday

I was craving for something rich and decadent last night.  Upon noticing 2 pieces of french canard in the fridge which I had stocked up earlier, I knew I wanted them to be paired with a rich red wine sauce like how some french restaurants does it.  My sauce as you can see is dilluted still and I suppose, one can simmer a while more to thicken it to a lovely consistency but we both can´t wait to sink our teeth into the already plated duck meat! Ah well ... somethings can´t wait huh ...


  1. It looks yums nevertheless.

    Anyway, just want to inform you that I've migrated to Please update your RSS and blogroll. Thanks very much!

  2. Lovely.. when are you inviting me over to dinner:P


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