I love duck, but it is so unhealthy that I rarely make it at home and usually just have it at a restaurant as a treat. Katherine recently went to a new butcher shop and along with some other treats…
Seared Duck Breast with Port Wine Reduction // This dish is fit for a bistro menu, or at least date night! The sauce tastes as if it took hours to prepare. The spice rub transforms the duck breasts. The combination is divine!
All I want in the world is a nice rare seared duck breast.
This succulent Slow Cooker Duck Confit recipe can be made with just a few minutes of prep time - Healing Gourmet **Olive oil instead**
Seared Duck Breast with Glazed Sweet Potatoes Recipe adapted from Andrea Reusing, Lantern, Chapel Hill, North Carolina
When prepared right, duck breast will have crispy skin with juicy and succulent meat. Overcooking the meat, will render a tough and dry duck, so one needs to take care not to overcook.
NYT Cooking: Classic French duck dishes, like Caneton aux Cérises (roast…