I love duck breasts–it’s a great way to have duck when you are trying to do single-serving cooking since the breasts are readily available frozen from the supermarket. There are some in my freezer now, and one of my favorite citrus fruits is a lovely blood orange.

I was just perusing the WordPress and my FaceBook updates and saw this recipe for “Duck and Orange Salad with Duck Crackling”  from Mrs Portly’s Kitchen.  The pictures came very close to having me drooling all over by keyboard–such perfectly cooked duck and that jewel-like blood orange gel!

I’ve never tried cooking duck breasts without the skin–but that would make it much simpler than searing them with the skin on but this looks like it would be well worth every bit of effort. And the crackling–yum!

I think I saw blood oranges at The Fresh Market last time I was there!

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