On one of our irregular trips to Whole Food, we found these lovely duck breasts in a package in front of the meat counter. Oh yes.
I can’t remember the last time we had duck breast, but Brian always remarks on their availability in France: the leftover from the foie gras ducks. I think the last time, I cooked them quickly to rare in the cast iron skillet.
For these babies… straight to the Big Green Egg.
Rub the skin side with a spice rub. Rest a bit while the fire is forming, put on skin side down for four minutes, flip, four minutes to finish. Rest five minutes and slice.
Recipes on line warned of serious fire flare-ups from the fat, but either my duck was excellent, or the EGG doesn’t allow fire. We did get heap big smoke.
Brussels Sprouts with Blue Cheese Dressing
Bacon, about 1 ounce in bits
Trim and halve sprouts, Steam for four minutes.
Bacon inna pan… brown. Off heat, toss in creme fraiche and chopped blue cheese, stir for a minute or so to get the flavors going.
Slowly heat crème fraiche and blue cheese until it melts.
Sprouts inna bowl… fold dressing in. Serve.
Heat LO Brussels in microwave for 33 seconds.
Spread mashed sweet potatoes on a plate and stick in the Toaster Oven to warm while the toast is finishing.