Cooking Duck Breasts
DUCK BREAST
Just something to make non-vegetarians drool. I bought
three large duck breasts today. I've scored them into diamonds on the fat side,
not touching the meat. Then I threw 6 small red potatoes, cut into quarters,
into salted water to par boil them. They'll come out in two minutes; they will
be drained, then go into a ceramic saute pan that my daughter just bought me
with diced sweet red onions, diced fresh garlic and olive oil.
While they are cooking I will saute the duck breasts, fat side down, for 7 minutes or so, after salting them with good pink sea salt, and peppering them with good rough ground pepper, in plain olive oil. After seven minutes I'll turn them meat side down, add quartered scallions, long sliced red pepper, sliced--not diced--onion and garlic, and put them into the oven at 325 for another 7 minutes or so. Then I will pull all of that and put it on a plate. I will take some of the duck grease and add it to the quartered potatoes and onions to finish them, put on a pot to make nice steamed asparagus, and in the duck breast pan I will add balsamic vinegar, fresh basil and a pint of fresh, organic raspberries. I'll add organic vegetable stock as needed until the raspberries have become a sauce. Then I'll serve the duck breast over a bed of sauteed spinach, top it with the raspberry-basil-balsamic vinegar sauce, and serve the potatoes and asparagus on the side. Bon appetite! Worth the pain, for sure. We all deserve a treat once in a while. But while you're buying those expensive duck breasts, don't forget to give some money to the local food bank, because not everybody gets to eat duck breast. Some people just need tuna. So give what you can, but still enjoy an occasional luxurious meal. At least that's how I'm justifying it to myself!!!!!
While they are cooking I will saute the duck breasts, fat side down, for 7 minutes or so, after salting them with good pink sea salt, and peppering them with good rough ground pepper, in plain olive oil. After seven minutes I'll turn them meat side down, add quartered scallions, long sliced red pepper, sliced--not diced--onion and garlic, and put them into the oven at 325 for another 7 minutes or so. Then I will pull all of that and put it on a plate. I will take some of the duck grease and add it to the quartered potatoes and onions to finish them, put on a pot to make nice steamed asparagus, and in the duck breast pan I will add balsamic vinegar, fresh basil and a pint of fresh, organic raspberries. I'll add organic vegetable stock as needed until the raspberries have become a sauce. Then I'll serve the duck breast over a bed of sauteed spinach, top it with the raspberry-basil-balsamic vinegar sauce, and serve the potatoes and asparagus on the side. Bon appetite! Worth the pain, for sure. We all deserve a treat once in a while. But while you're buying those expensive duck breasts, don't forget to give some money to the local food bank, because not everybody gets to eat duck breast. Some people just need tuna. So give what you can, but still enjoy an occasional luxurious meal. At least that's how I'm justifying it to myself!!!!!
No comments:
Post a Comment