butter, 2 tablespoons
olive oil, 1 tablespoon
onion, 1 large white sliced
duck breast, 2 skin & bone
thyme, 2 sprigs fresh whole
mead, 1 cup semi sweet
brewed coffee, 1/2 cup
apple juice, 1/2 cup
pear, 2 peeled halved cored
salt & pepper, to taste
parsley, 1/3 cup coarsely chopped
Warm a large skillet over medium heat, add butter and oil then saute onion until translucent, add duck breast. Lightly brown duck (both sides) before removing from skillet. Place all but the parsley in the skillet and cook over a low flame until pears are tender, about 15 minutes, before returning duck to the skillet. simmer uncovered for 10 minutes.
Slice brest before placing on plate with onions, pears and thyme, cover with sauce and garnish with parsley. Serves 2.
Bon appetit,
Anthony
Any thought on what type of mead might go best with this dish?
olive oil, 1 tablespoon
onion, 1 large white sliced
duck breast, 2 skin & bone
thyme, 2 sprigs fresh whole
mead, 1 cup semi sweet
brewed coffee, 1/2 cup
apple juice, 1/2 cup
pear, 2 peeled halved cored
salt & pepper, to taste
parsley, 1/3 cup coarsely chopped
Warm a large skillet over medium heat, add butter and oil then saute onion until translucent, add duck breast. Lightly brown duck (both sides) before removing from skillet. Place all but the parsley in the skillet and cook over a low flame until pears are tender, about 15 minutes, before returning duck to the skillet. simmer uncovered for 10 minutes.
Slice brest before placing on plate with onions, pears and thyme, cover with sauce and garnish with parsley. Serves 2.
Bon appetit,
Anthony
Any thought on what type of mead might go best with this dish?
