Tuesday, May 31, 2011
Magret de Canard
Brought this duck breast because I haven't had it for a long time. I decided to do it the troublesome way by spooning the fat over the meat to cook it while sauteing/rendering the skin-side. The result is a crispy skin and tender meat and shorter cooking time. Just a little port reduction and potato pan-fried with the duck fat make quite a fancy meal.
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