Monday, June 25, 2012
I had other plans for Saturday's dinner until, much to my surprise, I espied a lovely duck breast at the Giant. I've cooked whole ducks quite a number of times, but breast alone only a couple of times. There's nothing complex about it: score the fat in a diamond pattern; render it for 6-8 minutes, pouring off the fat halfway through; turn it over to the lean side and saute about 3-4 more minutes; let it rest; slice it and serve.
The zucchini rounds are the one sure-fire method for cooking this ubiquitous (as in it may take over the world some summer) veg. I was too lazy to do the flour, egg, crumb thing. I salted the rings and let them exude moisture for a half hour while I was doing other things. Gave them a quick rinse and dried them well. Seasoned them with salt, pepper and paprika and saute in butter and oil for 3 minutes per side (until nicely colored).
We had a couple of boxes of middle eastern grain preparations in the pantry. I chose the one with couscous and just did what the box told me to do.
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