Sausage Risotto

Sweet Italian Sausage with Roasted Red Peppers, Scallions, and Pecorino Romano

Pan Seared Duck Breast

Pan Seared Duck breast is a great meal and very much in season. It can be prepared very easily and the cook time is very short. I like to cook it for guests when I don’t have time or want to spend my day preparing an elaborate meal. Many people perceive it as a specialty meal so I have impressed many people with this one. It can be prepared many ways but in this case I paired it with a gastric made with reduced veal stock, port wine, raspberries, blackberries,and a few dashes of champagne vinegar. Potato scallion cakes are quit simply fresh shredded potatoes drained of the juice, an egg scrambled in mixed with fresh chopped scallions and parsley, mixed in a bowl with salt and pepper, formed into patties and fried in olive oil.

For the Duck Breast score the skin in a honeycomb pattern( this means cut lines that cross in a diamond pattern a half inch apart) rub it well with cracked black pepper and kosher salt allowing it a minute or so to rest so the crust stays on the skin) this will allow the fat to melt properly rendering it crisp and nicely browned. Start it in a warm pan (not hot) with a pat of butter skin side down started with a high flame and turning it down to medium when it begins to brown. turn the breast over and continue to cook in the rendered fat. Turn one more time to crisp up the skin for a minute. This entire process should take no more than 10 minutes depending on the size of the breast, the most important thing is not to cook them past medium so it doesn’t dry up and become tough.. I like 10 ounce because they are thick enough to crisp up nicely and still remain pink on the inside.