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CookTeaser

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RECIPE
Serves 2

A CookTale

It doesn’t take a great deal of skill to prepare a Duck Breast. The skin is so thick with a layer of fat that a dry pan is all that’s needed, and it bastes itself. When it reaches that gorgeous brown coat, a minute or so on the meaty side, and voila there you have a delicious Duck Breast. And please remember, you always want the meat to be pink.

INGREDIENTS For the Duck Breast

1 12 oz Duck Breast (serve 2)
Kosher Salt & Black Pepper

METHOD

1. With a sharp knife, score the fatty side in a diagonal crisscross. Be sure not to penetrate the meat.

2. Heat a cast iron pan to smoking & lay the Duck Breast fat side down. A meat press helps concentrate the heat. After about 8 minutes, it should have taken on a rich brown coating. Turn on the meat side for a minute or two. The internal thermometer should read 120 to 125F. (I don’t trust myself to use the “pressed finger” test to judge the doneness of the meat.)

3. Remove to a cutting board & allow it to rest for five minutes.

INGREDIENTS The Dried Cherry Port Sauce

1/3 cup of dried Cherries
1/3 cup of dried Cranberries
3 ounces of Port Wine
1/4 cup of Red Wine Reduction (available from More than Gourmet through Amazon online)
1 TB of Butter
1 TB of Chicken Broth

METHOD

1. Soak the dried Cherries & Cranberries in the Port Wine.

2. In a small sauce pan heat the Red Wine Reduction, add the Cherries, Cranberries & Port Wine. Bring to a boil, reduce & simmer until well combined.

3. Off the heat, add the Butter, whisking to emulsify. If needed, add a TB of Chicken Broth to thin the sauce.

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