Sunday , August 9 2020

Duck is one of the easiest dinners you can make!

If you want dinner in under ten minutes, score and sear a couple of duck breasts, season with salt and pepper and cook skin-side down in a medium hot pan for five to seven minutes on one side and two on the other side.

Steam some asparagus, or reheat a side dish to go with it. I reheated the Potatoes Dauphinoise and fanned the duck over it. It also goes great with lentils, spinach or a host of other vegetables. The star of the show is the duck. Don’t forget to save the duck fat for other recipes. Here’s what it looks like after it’s seared with a crispy skin and sliced (let it rest for a few minutes before slicing):

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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