CookTeaser

RECIPE

Serves 2

A CookTale

Once again the picture says it all. The dinner couldn’t have been simpler. Exactly how I wanted it to be. Not ready for intricate dining. Matter of fact the simpler the better works for me these days.

INGREDIENTS For Cannellini Beans and Toamoes

1 cup dried Cannellini Beans
1 can diced Tomatoes
2 cloves Garlic, (minced)
1 Small Onion (chopped)
1 tsp of dried ground Thyme
1/2 TB of dried Basil
1 TB of EVOO

METHOD

1. Saute Onion & Garlic until Onion is translucent. Add dried Thyme & Basil. Continue to saute for 5 minutes.

2. Add the Tomatoes. (Add water if necessary). Continue cooking about 7 minutes.

3. Add Beans & Basil & cook another 7 minutes.

INGREDIENTS For the Duck Breast

2 Duck Breasts (about 1 pound)
Kosher salt & fresh Black Pepper

METHOD

1. 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 & Pepper.

2. Warm a heavy-bottomed ovenproof grill pan over medium heat. Place the Breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered Duck fat for another use.

3. Turn the Breasts over & sear for 1 minute. Turn the fat side down again & place the skillet into the oven to roast for 5 minutes, until Breasts are medium rare. Let the Breasts rest for 5 minutes then slice into pieces.