A rich pan sauce of reduced red wine, armagnac, and black truffle butter adorns seared duck breasts for an impressive holiday dish that's also surprisingly simple to make.
Potent Pairings: Seared Duck Breast and Blueberry Sage Sauce with Mezcal Anejo by @Trix Middlekauff
i like this technique for a dessert plate
Crispy Duck Breasts with Glazed Carrots - Associate test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New Zealand.
Magret de Canard (Seared Duck Breast with Honey, Orange, and Thyme)
Manifold CF font by Connary Fagen Typography on Creative Market