Red wine braised duck thigh pastry with feta and cilantro.


Had some duck thigh quarters leftover, so we braised them in red wine, chive oil and duck stock, pulled them, mixed it with a little cream and crumbled feta, and then made phylo pastried with garlic and sage butter.  Finished with fresh cilantro.  Excellent.

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~ by Chest Rockaway on May 4, 2010.

2 Responses to “Red wine braised duck thigh pastry with feta and cilantro.”

  1. So why is this listed under the asian category?

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