Home Cooking

Cooking Duck Breast

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Cooking Duck Breast

joda | Sep 5, 2008 12:57 AM

I hope you can help. We're staying in Dijon at the moment. We have a small apartment for the week. The kitchen has basics for pans and utensils. We're cooking most of our meals. I enjoy cooking.
We have already had a couple of nice meals. It's fun shopping for al the ingredients. Also, difficult because we do not speak French at all. We have found in Dijon most do not speak English either. To add to the problem I forgot my little phrase book back at home. Yesterday at the market we were lucky enough to find a young lady to help us. I wanted cream for making a gorgonzola sauce. She showed me what I needed. When I opened it back at the flat I was surprised how thick it was. Just like sour cream. It worked very well though.
We're heading out to the market in a bit. I have never bought or cooked duck. I'm thinking of trying duck breast for us tonight. All that is here is a Teflon coated frying pan. Will that be able to be used to make the skin crisp? I've read through lots of recipes but didn't find any that could give a hint to that. Also, does anyone have a simple recipe for a first timer cooking duck breast? Fewer condiments and spices the better because I will have to purchase.
Thanks!

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