Dinner for One | Seared Duck Breast with Roasted Grapes and Sour Cream Mustard | One Cook, Two Books
Today was another one of those days this summer that contained a lot of firsts. It was quite fun, if I do say so myself.
Tonight, I was cooking dinner for myself. This is the first time I’ve done this in a long while, because I am either cooking for a crowd, or eating leftovers from that crowd. Today was my day. I was cooking for me, myself, and I. My family decided to gather together to go out to a jazz show, one that I thought was going to be “eh” but all throughout the day was secretly grumbling about out of jealousy. I should have just told them yes from the get-go, but that’s besides the point… My mom made lasagna for the family because we were not sure how long the duck was going to take to make.
We also only had .8 pounds of duck, and that was not going to feed five people.
Now, you see the title of the recipe? Sounds intense, right? I thought so too. In fact, I was a bit nervous to make this recipe because I assumed it was going to be incredibly time consuming to make. Fortunately, I was wrong.
Roasting grapes was another first for me. I had never even really heard of roasting grapes before! In fact, the only other time I’ve seen it was on my pinterest board which contained a recipe for a roasted chicken that was surrounded by grapes. I decided to start with the grapes because they were going to be the most time consuming part. Even so, it was all inactive time. All I had to do was basically place them on a cookie sheet then forget about them until my timer went off.
The duck itself was a little more time consuming, but again very easy. Today was also the first time that I’ve ever cooked duck. My older sister Fay walked up to me as I was removing the breasts from their packaging. We just stared at it, read the instructions, then stared again. Neither of us were exactly sure what to do, which side was considered the fat side, and how to properly score it. After all questions were answered by Mama Bear, I simply started frying up the duck! Again, it was something that I would set a timer for, then could forget and sit down for a few moments. The only troublesome part of this was the constant removing of the fat that was rendering out. I had no idea how much fat was in duck!
So, grapes were in the oven. Duck was resting. I finally got a moment to sit with my family when I realized I forgot to make the sour cream mustard that was supposed to go on the duck. I hopped out of my seat, ran into the kitchen, and within two minutes I was done.
See? Super easy recipe. Like seriously. When I got back to the table with my plate my sister was awestruck that it had taken such a short amount of time. To be honest… I was too.
For such a quick recipe, this dish had just the perfect flavours all mixing in. The roasted grapes gave a deep, sweet, charred flavour that was offset by the tang of the sour cream mustard. And the duck? Well… let’s just say I’m going to be splurging on more duck breast to make this again!
Mina Stone, my love. Your flavour pallete is SPOT ON. Girl.