So Rohan duck breast with blueberry sauce, mashed sweet potatoes (with a really nice star anise-infused vegetable stock) and sauteed romano beans; not bad for a Thursday night. I think I cooked the duck just a bit past where it really should have been, but the 2012 Lemelson Pinot Noir made up for the lapse. The process of cooking a duck breast is quite simple – just score the breast in a cross-hatch pattern so the fat will render in the pan and then finish in the oven. The flavor of the Rohan duck is more pronounced – a deeper, slightly gamey and more ducky taste than the standard Pekin bird. Is it worth the extra money? I guess it depends; few people make duck very often so it’s already sort of a special occasion kind of thing and if you use it all – render the fat and make stock – the $4.49/lb price tag doesn’t seem too bad. I’ll wait until I do up the legs and the wings to render a final verdict.
Here’s how the breasts got from saute pan to dinner plate:
Born in Baltimore and raised in Cincinnati, I have lived on both coasts and driven back and forth across the country a number of times. I now have the "midlife opportunity" to do so on two wheels.
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