So recently when scanning cook books, I came across several duck recipes in Bobby Flay's Grilling For Life. It said duck breast shouldn't be reserved for restaurant fare; that it was quick, easy and when skinned, was very low in fat. So a few days later when shopping through Whole Foods, I saw individually packaged, fresh duck breasts for sale at reasonable prices, I went for it. We made Balsamic Thyme Glazed Duck Breasts and served them with brown basmati rice with some of the balsamic glaze drizzled over it, broccoli and a garden salad; yes, with fresh lettuce that survived the cold and is alive and well in our garden only because we planted it in the fall. Amazing that we are now reaping the benefits. To round it all out, we had a touch of mango salsa. All-in-all, a great dinner. Imagine that? Duck and low fat too!
For recipes, you'll have to go to the website. I am going to Kentucky for my Entree Vous Training next week and probably can not post anything at all. If I can, I'll post a few pictures. By the time I get back, I should be able to tell you where my first kitchen is going to be. Please check it out.
Love ya! Cheers,