Wednesday, December 23, 2009

Duck breast



Two duck breast halves, skin scored through fat.




A marinade: Oil, balsamic vinegar, orange juice, soy sauce, red pepper flakes, lemon zest, garlic, thyme.



Mixed up in bag. Breasts marinate for an hour on the counter.




Gigantic winter radishes. Hot. Crisp. Delicious.



Remove duck, pat dry and strain marinade.



Carrots in simmering water for five minutes. Done, but still firm.



Then salt, pepper and honey. Heat, cover and hold.



COOKING DUCK BREAST TIP: Start skin side down in COLD PAN. Then cook on MEDIUM HEAT. Great results. No smoke. Skin side down for 3-4 minutes after they start to sizzle.



Turn over, remove from heat, drain fat. Add a bit of onion and a jalapeno pepper...to flavor the sauce.



Roast in 400 degree oven for another 10 minutes.



Remove breasts. Deglaze pan with red wine and smush down on onion and pepper while scraping.



Remove onion and pepper, add reserved marinade and reduce.



Duck back in pan and warmed through.



Duck breasts, carrots, creamed corn and winter radishes. Dinner.

3 comments:

  1. Isn't the Kalorama kitchen closed for the holidays?

    ReplyDelete
  2. A bon voyage duck. Bongo kitchen requests?

    ReplyDelete