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.
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.
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