Season duck breasts with salt and pepper.
Not exact matches
Ching gives this recipe a modern spin by first
seasoning and pan-frying the
duck breast, skin - on, before finishing it in the oven.
To assemble the roulade:
season trimmed
duck breasts with remaining smoke powder, salt and pepper, place on cured
duck slices, layer with spinach leaves, then pipe the mousse.
Score fat side of
duck breasts 1/8» deep in a crosshatch pattern;
season both sides with kosher salt and pepper.
I In the fall and winter
seasons, Red -
Breasted Mergansers, Ruddy
Ducks and Common Loons come to visit.