Creole Duck Breast with Warm Broccoli Coleslaw

Got a big winter haul of duck from the farm in New York; breasts, legs and a little “duck ham.” Now that I have a freezer, sky’s the limit 🙂  I rubbed this duck with Emeril’s essence before searing.

A fellow shopper told me that broccoli slaw was made from the stems of the vegetable.  Looked good to me.  I sauteed it with onion, garlic and wilted spinach.  Very good and I will buy this again.

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, French, Main dishes and tagged , , , , , . Bookmark the permalink.

5 Responses to Creole Duck Breast with Warm Broccoli Coleslaw

  1. Pingback: Creole Duck Breast with Warm Broccoli Coleslaw — Cooking in Sens | O LADO ESCURO DA LUA

  2. Mad Dog says:

    Sounds like a good shopping trip – lovely duck!

  3. Nadia says:

    Duck is so popular here. Great new way to prepare it.

  4. chefkreso says:

    I had duck breast a few days ago, now I’m craving some again!

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