Make way for ducks.

Here’s some cherry balsamic sauce reducing on the stove.  It’s about 1 cup balsamic vinegar, 1.5 cups cherries (jarred, from Trader Joe’s), plus some cherry juice.

All that reducing made me thirsty.  Whiskey sour time.

I used leftover bacon fat plus 1 Tb butter then mushed up the polenta, some whole milk, spices (tabasco, pepper, chili pepper, salt), and cheeeeeese.  Everything is better with cheese.

While all that other stuff is piping away, these sweet duck breasts crackled away on the stove.  Don’t be fooled like I was!  Just because it remains a little pinkish on the outside doesn’t mean it isn’t done.  I overcooked the meat a tad, but it’s fucking duck so it’s fantastic either way.  I’ll remember for next time: 10 min on skin side, 5 min flip.

Fin!  Trader Joe’s herb salad coated in a champagne vinaigrette, topped with beets, goat cheese, and hearts of palm tossed in mustard and white truffle oil.  Duck breast on polenta with cherry balsamic sauce.

And I have some duck fat left over!  Now what to do with it…


About ireneenroute

This is a blog full of photos taken by a cell phone.
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