D2 Mighty Ducks

Hearty dinner of HUGE grilled farm-raised pork chops. AUGH so good. Brined and dry rubbed with olive oil, s + p, and fresh herbs. UNBELIEVABLE.

Got to talking about slaughtering animals and tasting different types of meat, and I said how much I love duck.

“We’ll slaughter a couple on wednesday and have duck next weekend!” Sandy proclaimed.

Ohhhh my goodness! Poor ducks probably rue the day I came, or they would be sitting pretty for a while yet.

I have just the recipe. And I’ll copy it here just so I don’t forget:


  • 3 Muscovy duck breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • Serving suggestion: Potato Rosti and Blueberry Green PeppercornChutney, recipes follow
  • Special equipment: heavy bottomed ovenproof skillet


Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

(from http://www.foodnetwork.com/recipes/cookworks/pan-roasted-duck-breast-recipe/index.html)

I’m going to make it with a cherry-balsamic sauce :) YAY! My very own farm to table meal!


photo from http://food.chatelaine.com/Recipes/View/Seared-duck-with-cherry-sauce-and-rosti


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