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Post by Dave D-Flipz on Nov 28, 2019 19:50:40 GMT -5
Being a guy who lived alone for a while (and is alone this year as the lady is with her family and I couldn't get off work) I don't do turkey on Thanksgiving since that is way too much food and time commitment and I, while pretty skilled in the kitchen ... hate carving birds. So ... That right there is a duck breast. Simply score the skin side through the fat layer in a checkerboard pattern, salt and pepper both sides, place in a COLD pan (NOT NONSTICK!) with NO oil or anything skin side DOWN. Turn to medium high and watch for 8 minutes. Flip for 1.5-3 minutes depending on your doneness preference (medium rare is best 1.5 min) and kill the heat. Remove from pan and set aside, pour out the fat into a container to save for later (use this to saute up the best potatoes ever at a later date). In the pan add 4 tbsp honey, 3 tbsp balsamic vinegar (THE GOOD STUFF Don't skimp when the duck is already expensive). Scrape the bits off the pan with a wooden spoon over medium low heat and allow to thicken a bit then add salt and pepper to taste. Return the duck to the pan, glaze and remove. The side dish this time out is saffron couscous. First in a small cup place 5-7 strands saffron in 2 tbsp warm water to bloom, it should look yellow, if it turns red you got scammed. Simply cook up a cup of couscous (not the Israeli one, the tiny one) using veggie broth as your liquid and when done stir in the saffron water, a stick of celery diced, 1/4 cup currants, 1/2 tsp cumin, 2 tbsp harissa (or any spicy pepper paste), 2tbsp extra virgin olive oil, and half a lemon's worth of lemon juice. Serve warm or cool, also works as a main dish, I find it works VERY well with tzatziki sauce but I used my left over glaze on it this time. GO FORTH AND EAT! Happy Thanksgiving y'all.
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Post by Dylan on Nov 29, 2019 9:26:25 GMT -5
Damn that looks nice. Duke has competition in the kitchen now!
*puts Duke and Dave on that Chopped show*
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