Apricot-Chili Glazed Duck Breast Vs. Eggplant Parmesan in Venison Sauce
In last week’s Food Fight Friday voting I got raked over the coals, nearly literally, since reader Levi Banks’ winning picture was cooked over a campfire. But that’s okay. I knew going in it would be a tough battle, as that was just an all-around awesome food photo. It looked delicious, but also set a good outdoorsy mood with the inclusion of the Dutch oven and campfire. And while my turkey chili was pretty darn tasty (trust me!), the photo was nowhere near as good as Levi’s. So congratulations to him.
I’m a little hesitant to go up against Levi again this week, but since no readers were brave enough to jump in the ring by submitting a food photo, I guess I’m forced into the rematch. I am a little better equipped this week, thanks mostly to Chef Patrick at Cheyenne Ridge Lodge in Pierre, S.D. I spent a few days there last week giving my lab, Aengus, a Master’s class in retrieving pheasants. Chef Patrick served us a delicious apricot-chili glazed duck breast with mashed sweet potatoes and brussel sprouts. Now some folks might see the mini-cabbages as my weak link, but I admit, I love brussel sprouts anyway you cook them.
Apricot-Chili Glazed Duck Breast, Mashed Sweet Potatoes And Brussel Sprouts
In the other corner, champion Levi Banks is back with eggplant parmesan in venison sauce. I have to say, this dish looks amazing and my duck is going to have a tough time unseating the current champ. So it’s up to you to decide.
Eggplant Parmesan In Venison Sauce
We have a few more photos from Levi that we’ll feature in the coming weeks. If you think you can contend with him, send your best food photo to email@example.com.
VOTE HERE!_ **