Saturday, December 3, 2011

This was too easy

Before I get into the quickbread post, I wanted to post about our pre-Thanksgiving dinner. We spend a lot of Thanksgiving driving to Massachusetts to visit my uncle, aunt and some cousins. I thought it would be a nice treat to have a bird for just the two of us the night before.

I lucked out in finding a special on duck breast--it was about $10, which is less than  half of what I usually see duck going for in a fine restaurant. I pounced. 

For my next trick, trying to find a duck recipe that did not involve cooked fruit. While my sweetie makes exceptions for cranberry sauce, and the occasional mince or apple pie, he generally doesn't like cooked fruit. He also tends not to eat meat with fruit (or cheese with fruit, but I'm working on that).

I found this week's recipe at the Food Network. I couldn't believe how easy it was. Plus, Emeril's Essence is a cinch to make and if you make it yourself, you can control the amount of salt in it. Bonus.

First, your spice mix, and I'll be most of you have these items already:
Combine all ingredients, store in an airtight container.

Now for your duck. Gotta love the ingredient list:

3 duck breasts (I thought breasts came in sets of two. That's what I purchased. Maybe Emeril has mutant ducks)

1 Tablespoon Olive Oil

Essence, as above.

Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. 

This tasted fantabulously succulent. My hat is off to Emeril for making a gourmet out of anyone who can read with this one. Tender, juicy, rich. This is food porn at its finest.

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