There used to be an internet company where you could order meals that were all ready to cook. Most were from celebrity chefs. The ingredients were all prepped and pre-measured. All you had to do was follow the instructions. It was a good way to learn how to cook some interesting meals.
I learned to cook duck this way.
Duck breast is really nice. It is more like a red meat. It is very rich and flavorful. The hard part sometimes is getting the duck breasts. I’ve learned it is easiest to just buy a whole duckling and cut it myself. That way you get the leg quarters for confit, but that is another post.
Don’t use the huge Muscovy duck breasts. They are to big and are from older ducks. You want duckling breasts.
Not too many people eat duck, so this is a fun and elegant meal.
Ingredients:
2 boneless duck breasts with skin on
1 tbsp coriander seed (or ground)
1 tsp salt
1 tsp peppercorns (or ground)
1/4 cup balsamic vinegar
1/4 cup molasses (for a fun alternative use pomegranate molasses from a Middle Eastern market)
1/4 cup brandy or bourbon
1 tbsp olive oil
Directions:
1. Preheat the oven to 450F. Score the duck breast.
2. Season the duck breast with ground coriander, salt and pepper.
3. Combine the brandy, molasses, and balsamic vinegar in a small pot over medium to medium-low heat. Reduce by 2/3.
4. While the sauce is reducing, heat oil in an oven safe pan over medium high heat until smoking. Add duck breast to pan skin side down.
5. Cook for 4 minutes (the skin will be a dark caramel), turn breasts over and cook for 4 minutes more.
6. Place pan in the oven for 5 minutes.
7. Remove duck from oven, place on a cutting board and allow to rest for 5 minutes.
8. Slice the duck breast into 1/2 inch slices and serve drizzled with sauce.
Suggested sides: curried couscous, roasted root vegetables.