My little brother got married two days ago:
It was a beautiful occasion on the top of a mountain and we all finished off the evening at a French restaurant in Denver, Colorado with great food, wine, and cheers to the young couple. The majority of the table ordered the duck, and everyone at the table who didn’t wished they did.
Duck is such a beautiful thing: it is tender, full of flavor, but not overwhelmingly heavy. It has enough fat (that’s for sure) to cook itself in its own flavor, without any need to add oil or butter. Thus, for those with soy, nut, and dairy sensitivities or allergies, you don’t need to ponder what butter or oil to cook the meat in, because you don’t even need it!
Here is the recipe from the Bubble Child cookbook for Crisped Duck Breast, as well as the Red Wine Reduction to serve with. I prepared it in Paris right before I left to come home for the wedding (see right). Yum nom nom. –>
Have it with a glass of Gigondas, and you’ll be smiling for days.