Taking a cue from one of my friends who loves to cook, yet doesn't like measuring anything (or giving specific ingredients for that matter), I decided to try my hand at cooking duck breast. Granted, the best possible way to cook duck breast (or any meat, really) is by using the sous vide method, but I don't have the time, patience, or equipment for all that!
You will need:
duck breasts (fresh, with skin on)
balsamic vinegar
red wine (optional)
honey
fruit - I used figs (washed and quartered), but you can use fresh ripe peaches or pitted red cherries
salt
pepper
Season the duck with salt and pepper. Put a tiny bit of oil in a saute pan and sear the duck breasts, skin side down. Depending on the thickness, you can cook the duck 5-10 minutes on each side. Make sure to get the skin extra crispy, but don't overcook. Put the breast on a plate to rest, and reserve the juices in the pan.
Add a generous splash of balsamic vinegar to deglaze the pan, then season with salt and pepper and a dollop of honey. Add figs and the optional splash of red wine and reduce until the figs are soft and sort of falling apart. Taste the reduction to make sure it's not too sour - adjust with honey and salt as necessary.
Slice duck breast thinly and serve with the reduction, accompanied by a potato puree and some vegetables (I prefer brussels sprouts or something else green, just for color on my plate). It is DIVINE.
Bon apetit!
No comments:
Post a Comment