Steve Kroll
Wine Guy
Duck breast is quickly becoming one of my favorite "go to" meats. It's got a ton of healthy fat, and I love the way the skin crisps up when you fry it. Plus you can save all that rendered fat to use for frying other things (eggs fried in duck fat = YUM!).
Tonight I crusted it with ancho chili, and pan seared it before draining off the rendered fat and popping it into the oven to finish. The side is sauteed Chinese Broccoli, and the sauce under the duck is a reduction of sugar free raspberry preserves with butter, red wine vinegar, shallots, and ground chipotle chilies.
Tonight I crusted it with ancho chili, and pan seared it before draining off the rendered fat and popping it into the oven to finish. The side is sauteed Chinese Broccoli, and the sauce under the duck is a reduction of sugar free raspberry preserves with butter, red wine vinegar, shallots, and ground chipotle chilies.
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