All posts tagged: roasting

Recipe: Seared Duck Breast with Asian Slaw

For the past 12 weeks, I have been having fabulous Mondays…While most people dread Monday morning, for me it’s meant showing up for another awesome cooking experience at the http://www.newschoolofcooking.com. AsĀ a longtimeĀ home cook, I decided to jump in and take a 20-week cooking course, and its been a ton of fun. We started with knife skills and stock-making, then sauces, then eggs and dairy, then grains, then veggies, and have now plunged into proteins. This week is chicken week: one of the most versatile and reasonably expensive sources of protein to work with and enjoy. Now I have cooked chicken a myriad of ways, an innumerable number of times; but I had never ventured into the realm of duck before. My chef instructor, Jess Hilton, assigned my cooking partner and I a recipe for duck. Here are some key things that distinguish duck from chicken: ducks can and do fly – hence their breast meat is quite red and dark in quality (unlike their land-bound chicken brethren; the meat is done at a medium 135 …