Duck, Duck, Duck

Duck is one of those things that seems to intimidate many, even foodies. With likely painful memories of an over-done, fatty mess at a Chinese restaurant from their youth or an underdone rubber slab festival, it’s no wonder that folks shy away. But duck is very, very good. And is surprisingly easy to make. The folks at cookthink have created a step by step pictorial for pan-roasting a duck breast. The only thing that I would change on their punch list is to make a simple sauce from the pan drippings while the meat rests. Add a little flour and make a roux, stir in some macerated fruit or fruit juice…


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