Time to start moving some of this duck onward. Remember the time I served my husband skinless chicken breasts 3 days running before he noticed? Well, I’ve got more than 3 days worth of duck legs and breasts, let’s see what I come up with. To begin, my original idea was to make magret de canard aux cerises. I found some ENORMOUS cherries in the Waiblingen market with that idea in mind but I ate them all and they were good
That left the green seedless grapes. I did eat a lot of those also but there was enough left to make a compote. My favorite fruits have always been small, round and firm or maybe just small and firm because I like strawberries a lot too.
My plan is to walk the dog and cook from the freezer in the mornings, then sort through our things for pack out in the afternoons. The afternoons will be drudgery and I don’t know why we felt that we needed all this stuff! Still, nothing last forever and it will be done and over eventually. I miss going to coffee😦
I’ve not been myself. My husband needed a replacement part and, as he himself is irreplaceable, I’ve been quite frightened. Because the Germans are considered some of the best mechanics for this procedure, we decided that he would go to the “garage” here and get everything over with before he retired. Yesterday they opened up his hood, successfully replaced a valve and now he’s good to go! Aren’t the Germans clever people?! I love them so much! It’s okay to put rice in your burritos now😀
Duck Breasts with Herbs and Green Grape Compote
2 tbsp sugar
2 tbsp butter
1 cinnamon stick
6 tbsp water
4 cups seedless green grapes
2 duck breasts, fat scored
Salt and pepper
Assorted herbs (thyme, sage, rosemary), chopped
4 small courgettes, chaos cut, steamed and buttered
Bring the sugar, butter, cinnamon stick and water to a boil in a sauce pan. Add the grapes, cover and simmer for 15-20 minutes. Set aside and keep warm.
Season the duck breasts with salt and pepper, then rub in the herbs. In a preheated skillet, sear the breasts, fat side down, for about 6 minutes. Remove the accumulated fat, turn the duck breasts and cook for about another 6 minutes or until done to taste.
Let the breasts rest for about 10 minutes, slice and serve with the grapes and courgettes.