Duck breasts were Patch’s money dish of the night along with a foie gras sidedish. It was really good but so so fattening. But then when you’re on a roll with crab brains and foie gras, why stop and think about your health?
I am aware of how ducks are raised and force fed to get them and their liver plumped but I am sorry, I just don’t think about it… and if I do, I end up craving instead.
Duck Breasts with port and Cherry Sauce
Foie Gras Side Dish
Duck Breast Ingredients: Fresh duck breasts (skins on), 1 chopped shallot, handful of pitted cherries, half a can of chicken stock, and port.
Foie Gras Ingredients: foie gras, pitted prunes, port. Read the rest of this entry