I do not have much experience with duck - either cooking or eating. When I found the frozen duck breasts at the market, I decided the time had come. So Google and I did some research and came up with a salad of fresh greens topped with cherries, slivered almonds, blue cheese and a champagne wine vinaigrette. It was different and delicious. Thank you MyRecipes.com.
The cherries were pitted and halved.
The slivered almonds were toasted slightly over a low heat.
And the salad dressing was assembled.
2 Tablespoons olive oil, 2 Tablespoons Champagne wine vinegar,
1 Tablespoon honey, 1/2 teaspoon salt (I used less) and 1/8 teaspoon pepper were blended together.
Years ago I bought a Bonjour Caffe Frother. This handy little tool not only will froth milk but helps in making a vinaigrette. The one I have is probably no longer made but the company makes a similar one today.
I set a very simple table.
The white dish is Apilco and the salad plates are Guy Buffet.
Ingredients were assembled. The duck was grilled on top of the stove. Next time was shall cook it outside on the grill so that more of the fat drips off.
And keeping with the cherry theme - what else but a chocolate covered cherry for dessert!
I am joining Beverly at How Sweet the Sound for another Pink Saturday. This week we can share how we show our love. Cooking is a way that we share our love.
Wishing you all a Happy Pink Saturday and a Happy Valentine's Day!