This evening I made Duck Breasts with Raspberry Sauce inspired by this Epicurius Recipe.
- 4 duck breasts
- Salt and Pepper
- 2 oz port
Score the skin with a sharp knife every 1/2″ and sprinkle with salt and pepper. Put the duck face down in a 400 degree oven for about 20 minutes until it registers 125 degrees, then place skin side up under the broiler until golden. For the sauce, pour most of the fat off the pan drippings, add the port, and half a small package of raspberries and heat until reduced in volume and thickened.
It would have been better with shallots. The verdict was that my family doesn’t like sweet sauces with meat and they weren’t big fans.
I also made zucchini pasta, inspired by Sarah Ballantyne’s Mint Pesto Zucchini Pasta on p 310 of The Paleo Approach Cookbook. I say inspired by because I took the idea of pesto and did my own thing. She has a zucchini pasta recipe on her website Bacon-Basil Zucchini “Pasta” where she explains the technique.
- 2 medium zucchini
- 1 T salt
- 3/4 cup pecans
- olive oil
- 2 cloves garlic
- handful parsley
Cut the zucchini into “pasta” in Cuisinart with the julienne disc, then sprinkle the shredded zucchini with salt and leave it sitting in a colander for 30 minutes. Then rinse the pasta and squeeze the liquid out with your hands.
While the zucchini is draining, fry the pecans in 2 T of oil until toasted then puree in the Cuisinart with the garlic and parsley and a bit more oil as needed to create the desired texture.
Fry the shredded zucchini in 2 T of oil until al dente and mix into the pesto.
My family objected to calling the julienned zucchini “pasta” because it isn’t pasta, but we all loved the taste. There’s none left for tomorrow. I will experiment with other pesto mixtures in the future.