For supper on Friday, I made that great pan-fried duck recipe, except this time rather than making a muscadine sauce, I used sour cherries and just a bit more honey (the finished pic is at the bottom of this post). Everybody **loved** it!
For the sides, I made snap beans that I cooked in chicken stock,
baby carrots that I roasted at 400* for about 25 minutes,:
and yukon gold potatoes, which I boiled for about 20 minutes in their skin cut up just like this, drained, returned to the same pot, and mashed. I only added chicken stock to it to get it to the right consistency. These were great.
Here it is, all done. Soooo good!