No Fooling – Pato De Dan Quacks Loudly

2 Apr

Birthdays are always THE right time to eat and eat well…

April 1st was Esposita’s birthday and we started out with an awesome brunch at our favorite breakfast spot, The Oak Table in Kingston. Speaking for me, I brunched on yummy (yes, yummy) Eggs Benedict with a savory hollandaise sauce (very non-Paleo). I did order the fruit instead of the potato pancakes, though!

For dinner, Esposita wanted my Pato de Dan…my very special duck breast. I’ve made it several times successfully and was a little nervous because I wanted to impress for her birthday. Esposita said it was a home run. I made a few additions to my wine reduction sauce, which added a nice saltiness to the whole duck. It was served on top of mashed cauliflower, alongside a nice green salad and my Wayne Gretzky Cabernet Sauvignon. It was a home run (her words) and very easy. Here’s the recipe…

  • Boneless Duck Breasts (4) from Central Market
  • Sea Salt
  • Pepper
  • Sage
  • Red Table wine
  • Creamy Garlic (or Garlic Powder used yesterday)

Directions

Duck: Preheat oven to 450 degrees Cut tracks (sc0re) on fatty side of duck. Season fatty side with salt, pepper, and sage On skillet (nothing on it) cook fatty side down on mid-temp for 4-5 minutes Take entire skillet and put in bottom shelf of oven for 12 minutes Take ducks out and wrap in foil for 10 minutes

Sauce: Add to “duck droppings” just under half a bottle of red wine and reduce. Add salt, pepper, and creamy garlic and now capers and butter. Serve sliced duck over cauliflower and add sauce. Enjoy with your favorite salad or veggies.

© 2012 The Food Jefe. All Rights Reserved

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