This dish nearly did not come to fruition. I accidentally lit my saute pan and I had an unintended flambe. Who knew port wine can produce such a blaze? The sink looked like a good option to dump the licking inferno. Then I remembered from CIA that if the fire becomes uncontrollable, just put a lid on it – do not ever try to blow it off. Alcohol will eventually burn itself out anyway, so it’s not as bad as a grease fire (do not throw water on the latter).
No real recipe here. I was cleaning out my freezer and found 4 Pekin duck breasts packaged together. I love using the "salt early" mentality, a technique I learned from reading Zuni Cafe by Judy Rogers. Rule of thumb is 3/4 teaspoon per pound of meat and let sit for 24 hours – a dry brine . I like to score the skin of the duck breast in a criss cross pattern and cook it skin side down on medium heat to render the fat and crisp the skin. When the skin is golden brown, I transfer the duck to a 400 F oven for 10 minutes to finish cooking. In the meantime, I discard all but 1 tablespoon of the rendered fat and add the port wine. For 4 duck breasts, I used 1 cup of port wine and reduced it to a syrupy consistency. Afterwards, I stir in 4 tablespoons of creme fraiche. Drizzle over duck ad serve.
October is turning out to be a busy month for big events and I’ve been cranking out macarons non-stop. So please excuse the lack of posts and if I have not been able to visit your blogs recently. Thank goodness for twitter, I could catch up with a couple of you, albeit briefly. I have been eyeing some interesting recipes in some baking books I just received and I can’t wait to try them out, so hopefully this dry spell won’t last too long.