First I would like to thank all of you from the bottom of my heart for the warm and encouraging words you sent yesterday upon reading about my writing endeavors. I am quite overwhelmed and incredibly grateful. I was so excited about your feedback that I answered comments well into the night and felt quite tired this morning (getting old). I didn’t even feel about cooking or eating much for lunch. So here is a simple dish that I put together in under 10 minutes (OK 20). I think you’ll like it for its simplicity and potential wow factor next time you have guests over. Great textures, beautiful colors and surprising flavors!
For two people:
- Sear a duck breast on low heat. Fat side first! Get rid of the excess fat in the pan as you go. Keep about 4 tablespoon worth of the sweated fat towards the end. Keep it in the pan.
- Take the meat out (it should still be a little bloody in the center) and place the apricots cut in half in the pan where the duck fat remains. Sear them 5 minutes on each side until they brown slightly.
- Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt and pepper to taste
- Put the meat back in the pan (30 seconds on each side to warm it up)
Note 1: duck breasts are to be served pink like lamb chops! If that is not cooked enough for you, EAT SOMETHING ELSE! Just kidding (you know how when people tell you they’re just kidding, they are never kidding at all?… :0)
Note 2: on low heat, I usually leave it 8 to 10 minutes on the fat side and only color it on the other side (2 minutes?) yet so tasty!
Note 3: remember that duck fat is REALLY good for you!!! Never be afraid of using it!! The meat itself is very lean!
Note 4: serve this with potatoes or fresh pasta + green vegetables. I wanted to focus on the duck/apricot pairing today + I was too bloody lazy to even consider making pasta…