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GUEST BLOG:Crispy delight

This fried potato reminded me of a dish I had made in class once. We prepared a savory risotto with duck stock, rosemary, thyme and garlic cloves then added bits of duck confit that accented the duck stock. Let the risotto set for a night then battered with flour, buttermilk and panko and pan fried to crispy perfection. Served with a seared duck breast garnished with a couple baby carrots and pan sauce from the duck breasts, this made for a nice afternoon snack after an early morning arrival.

Erica Osborn


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