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’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!
This looks like a wonderful, simple recipe! the chef mimi blog Pâté is one of my favorite delicacies. Of course, it helps that I like liver – a lot. This pâté has a subtle liver flavor because it’s made with … Continue reading →
As a fan of cabbage in many forms other than coleslaw, I was delighted to find this recipe on Avocado Pesto for Vegan Cabbage Steaks with Tahini sauce. Try it–you’ll have a very pleasant surprise.
Addendum: In reviewing my notes I realize I used only 2 teaspoons of mustard rather than 2 tablespoons called for in the recipe. The dijon mustard that I have is REALLY potent. I think with 2 tablespoons that would have been the only flavor you’d get.
Simple, quick meal with Indian flavors. the chef mimi blog Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why … Continue reading →