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2LUVMYSELF
10/6/06 2:50 P
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| My man made it with this delicious Honey Lemon Dressing the other night and roasted it in the oven..mmmm
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2LUVMYSELF
10/5/06 12:17 P
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I would recommend cutting slits in the fat side of the breast and searing fat side down in a pan(this will remove A LOT of the fat). If you cut the fat off and try to cook it you will end up with shoe-leather...ugh. You can finish the duck breast off in the oven....about eight-10 min (fat side up) for med rare-med.
SImple sauce:
2 Cups mushrooms of choice
1 clove garlic
1 Shallot
2 Cups Cranberry Juice
1 tsp lemon juice
2 Tbsp Olive Oil
Heat skllet on stove on med heat. Add olive oil and mushrooms. Cook down until mushrooms have reduced to half. Add shallot, cook until translucent, add garlic, cook for 30 sec more. Add Lemon juice to deglaze pan. Add cranberry juice, cook until reduced by half. salt and pepper to taste. Pour ove duck breast or serve on the side.
HTH
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2LUVMYSELF
10/3/06 9:03 A
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| I'd like to know too! We have a couple in our freezer...
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2LUVMYSELF
10/3/06 9:02 A
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| I'd like to know too! We have a couple in our freezer...
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I have just bought 2 duck breasts (they were on half price offer). If I had a whole duck I would roast it but anyone got any suggestions what i can do with these?
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