Duck, Duck...

[lillibet]

Inspired by melted_snowball's recent duck adventures, I picked up a couple of duck breasts over the weekend, without much idea of what I would do with them. I thought of the balsamic butter sauce I made recently and then remembered the fig syrup that has been languishing in my fridge and decided to use that instead of balsamic. Not wanting it to be too sweet, I added some thyme, and drizzled the sauce over the duck I had pan-seared so that the skin was crispy and the meat incredibly juicy. Jason took one bite and said "Oh! That's what you're supposed to serve with duck!" As a side, I made parmesan risotto with spinach that I sauteed with a little duck fat and spring garlic. This is something I will have to do again--soon!

Comments

[muffyjo]

I stand by my previous comments. I am coveting your duck breasts.

[hahathor.livejournal.com]

Oh my God that sounds drool worthy!

Duck and fig is an amazing combination. I went to a wine tasting at Gargoyle's a couple of years ago, where they paired each wine with an appetizer. While I have fond memories of some of the wines, the thing that sticks in my mind were these sort of canape things: a sweet potato chip with a chunk of duck confit on them, topped by half a fresh fig.

Oooooooooohhhhhhhhhhhhhhh

[ayelle.livejournal.com]

A wine tasting at Gargoyle's sounds like my idea of heaven (that combo in particular). Was it a class, or is it something they do every now & then?

[bookly.livejournal.com]

It sounds absolutely amazing!

[pekmez.livejournal.com]

ooh, that sounds excellent!

[kalliejenn2.livejournal.com]

wow, it's scary how much that userpic looks like me from above!

[kalliejenn2.livejournal.com]

your cooking always sounds so culinary and yummy! *mouth is watering*