~ This is Day 262 ~
This was the fourth course of five to my #RontiniFriendsgiving 2020 menu. It’s essentially identical to this post except I’ve made it better. As it says in the title, the Duck Breast has been dry-aged for 2 weeks, served with a slice of Pommes Dauphinoise (similar to potato au gratin), Caramelized Endive, and Red Wine Duck Jus.
