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):
