my husband and i just took a cooking class at sur la table on tuesday night and one dish was duck!! we seared it in a pan, cooked to medium rare, removed fat and then added shallots, flour (rue) and then added red wine/port mixture and sour cherries and fresh thyme. let it reduce to a syrup and poured over the duck! it was amazing!!!!!!
the teacher said the trick with duck is to start with cold meat and a cold pan and bring them up to temperature together....
I've done a seared duck breast with a drizzled vindaloo sauce over it that went over really well. The vindaloo sauce is... somewhat authentic, but not perfectly, especially because it would not normally br drizzled over a seared piece of meat. :)
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http://www.food52.com/recipes/14685_cajun_roast_duck_with_rich_brown_gravy
the teacher said the trick with duck is to start with cold meat and a cold pan and bring them up to temperature together....