Oh. Heck. Yes.
Cliche for Valentine’s Day? Maybe. But I figured if we’re going to go for a holiday that doesn’t mean much but is also kind of fun we should just GO for it, right?
I’ve never made duck at home before this. At least, I don’t think I have! After the lobster mac from last week I wanted to make something that was a whole dinner, felt decadent, but wasn’t too hard.
This is that.
For serious. I had it in my head that duck breast was either hard to cook or would take forever kind of like a braised meat, but it was much closer to cooking a chicken breast than I imagined. The difference is that you look the duck low + slow for a little longer than you’d do chicken in order to render the fat from the skin OUT. We safe the fat, btw. While the duck is working we’re boiling and mashing some super quick potatoes, then we flash-roast some Brussels in the duck fat (omg), throw some red wine sauce over the whole thing and find true love.
This is your Valentine, is what I’m trying to say.