twothirds

Jalapeno-glazed duck breasts were deemed the last dinner of 2007. My two previous duck adventures resulted in one good and one bad duck dish. 2007 ended up on a high note.

The breasts were seared in a cast iron skillet with a salt-herb rub over medium high (start skin-side down).

I guess I should reveal the muse for the evening. The cook’s beer choice for the evening.

After a skin-side searing for ~8 minutes and 3 minutes on the other side, the plump 90210-style breasts were placed into a 400+ degree oven and pulled at ~130 degrees to get an internal temperature of 135-140. F*** the USDA and their 165 degree recommendation.

What a waste of good duck fat. Next time I will have to use this for something. Duck-fat Negroni shooters maybe?!?!

The finished product from the skillet. Mmmmm. Crispy skin.

The carving of the duck. I could have pulled it a few minutes earlier, but it still has plenty of pink.

The platting with roasted carrots and basmati rice.

Only one breast was consumed at dinner, so New Years lunch will be a duck sandwich.