love the duck! try this one- it never fails and is simple.
in a sauce pan reduce port or sherry wine with some dry figs. let it simmer for about 1 hr.
score the breasts on the skin side. pan sear to render that fat on the skin side. when it looks crispy brown, turn over and cook to the temp you like. remove breast from pan.
add half the wine to the pan while still hot. scrape all the its from the pan and mix with the wine.
slice the breast and top with the sauce.
goes good with risotto. the best wine would be a very heavy spanish red, just ask your local wine shop. off the top of my head an italian amarone would be perfect.
bon appetite!
bon appetite
love the duck! try this one- it never fails and is simple.
in a sauce pan reduce port or sherry wine with some dry figs. let it simmer for about 1 hr.
score the breasts on the skin side. pan sear to render that fat on the skin side. when it looks crispy brown, turn over and cook to the temp you like. remove breast from pan.
add half the wine to the pan while still hot. scrape all the its from the pan and mix with the wine.
slice the breast and top with the sauce.
goes good with risotto. the best wine would be a very heavy spanish red, just ask your local wine shop. off the top of my head an italian amarone would be perfect.
bon appetite!
bon appetite
It usually happens automatically, right after she asks: “Does this make me look fat?”, the “whine” is then served while I try to explain my answer!
Check out recipes.com and Emeril.com…2 of the best recipe sites on this planet.