Friday, April 6, 2012

Good Friday April 6 2012

It has been an early spring although the north wind has kept the temperature down.  To celebrate we decided to cook a Brome Lake duck.  I first deboned it, added a smoked sausage stuffing and we ate it with an orange sauce, roast potatoes and brussel sprouts.  A tarte au citron from the French Baker on Murray Street complimented the white Vouvray.

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