Crispy Duck Breasts with Glazed Carrots, Baby Bok Choy with Sesame-Maple Sauce and Gamja Jorim

For Christmas dinner, I did the Crispy Duck Breasts with Glazed Carrots and the Baby Bok Choy with Sesame-Maple Sauce that I had done previously. I also added the Gamja Jorim that I did a test run with before – except this time I roasted the potatoes in the oven at 425° for 35 minutes.

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I decided to do a compare and contrast with the 2012 and 2013 versions of Bourbon Little Brother from The Commons Brewery.

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