And now for my favorite bird – duck! Chicken is alright, but it just doesn’t have the natural flavor or richness of a bird that can fly. If you’ve never had duck, my advice is: HAVE DUCK. It’s all dark meat, it’s fatty, and it’s delicious. This first duck dish is a relatively easy one, with only a few components to worry about. You can sauté using clarified butter, but I opted to use duck fat instead. Sweet, sweet, versatile duck fat. I found a little tub of it at Whole Foods, so that’s where I’d start looking if you’re not sure where to purchase it.
Speaking of purchasing things, you’ll likely need to buy a whole duck and cut the breasts off for this. I couldn’t find any place selling just duck breasts, but if you can, go for it. If you buy a whole duck, don’t worry – the next recipe will tell you how best to prepare the legs and thighs, so stay tuned!