Followed his recipe to a T and served with roasted carrots with honey, cinnamon, and nutmeg and homemade cranberry sauce.
And the rest of the wine.
Merry Christmas to all!
Preheat oven to 400 degrees and place a heavy-bottomed non-stick pan on stovetop over high heat.
While oven and pan are warming, score the skin of the breasts in a cross-hatched pattern, taking care to not cut score the fat. (He illustrates the pattern on the back of a ticket.)
Season with salt, pepper, and a bit of oil.
When the pan is good and hot, place breasts on bottom, skin side down. (Him: "Tsssss!" with explosive hand movement.)
Sear for 3-4 minutes or until the skin starts to curl up around the edges.
Turn and immediately slide pan into oven.
Cook for 10 minutes for medium rare and remove from pan to rest.
While breasts are in the oven, thinly slice onions or shallots, garlic, and rosemary.
As duck is resting, cook above in pan until soft.
Then, add 1/2 cup of red wine to pan (Him: "You have red wine, right?" Me: "Obviously.")
Reduce wine, then at the last second, add a tablespoon of butter (Him: "Shhh...")
And you're ready to go. (He smacks his lips. "Voila!")
Serve with your choice of sides. (Him: "Ratatouille, perhaps? You know that just means roasted vegetables.")
And, the rest of the wine.
“If you can shoot a deer in your own backyard, butcher it there, that’s zero food miles,” says hunting teacher Jackson Landers.Meats are wonderfully far from factory-farmed--
May be an economical option for budget-crunchers--“There’s nothing more organic and free range than meat you hunt for yourself and your family,” says Anthony Licata, editor of Field & Stream magazine.
Mr. Landers, who tries to take Virginia’s full limit of six deer a year, agreed. For the cost of the necessary licenses, $36.50, he said he can stock his freezer with nearly free protein.