This Roast (from my wife's cousin) was seared in a skillet & braised in the oven with the help of some onions, apples, white wine, chicken stock, garlic and thyme. We served the roast with a little of the pan jus, roasted broccoli and some Yukon gold potatoes, pan-fried in duck fat. I really can not suggest this method for the potatoes enough. The duck fat gives a slightly sweet crispness to the potatoes that really is wonderful. Duck fat can be ordered online from D'artagnan and is a welcome replacement for olive oil in almost any pan-fried dish.
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