After a slightly failed attempt a properly cooking a duck breast last week this time I did my research this time. On Hank Shaw’s blog he gave a very detail description of the process which I followed to the T. It came out almost perfect. I did not have my pan hot enough when I seared the skin, so it was a bit chewy and not as crispy as I wanted. But not bad for only a second try. The meat was much more tender than last time, and much juicier.
For my side I made spaghetti squash which I tossed with sauteed prosciutto, melted butter, and some tarragon. It was really good, and extremely rich. Not a meal for the fat conscious, but not carbs.