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Duck Breast

Duck Breast

How about a super quick (literally 25 min) and incredibly tasty (has balsamic vinegar ever let you down?) protein for dinner tonight with your salad? A duck breast or two can offer just this: score fat (good, definite markings but not so deep you pierce the muscle), quick braise in bit of olive oil on hot pan roughly 6-7min per side, wrap in foil and put in 250F oven to rest for 5 minutes while you make a sauce, preferably one with a good acid to compliment the luscious duck meat. I personally love cherries and duck, but if someone in your household doesn’t, try a little balsamic vinegar, honey & fresh squeezed lime juice, reduced gently in a pan on your stovetop. Remove duck from oven & foil (it should be medium-rare), add it to plate of your vegetables, drizzling your sauce over and enjoy!

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