After a stop at our butcher shop we picked up a duck breast and got cookin. I made a mushroom risotto (see any standard recipe) and seasoned the duck with salt and pepper. While the risotto finished soaking up the liquid I seared the duck skin side down for about 5 minutes and then flipped it and did the same on the other side. It actually took longer than I had thought, but finally reached a perfect temperature for med rare.
I braised some chard in chicken stock and butter with a little nutmeg, salt and peppa and then threw everything on a plate to enjoy. Pretty festive for the holidays, don't ya think?
