I traveled back home for a wedding and spent some time this last week at my parent's house. Since I wasn't around last weekend, Carolyn came up with the idea of cooking a late mother's day dinner for my Mom.
I wanted to cook a few things that she may not have had and here's what I came up with:
1. Shrimp on watermelon with kumquats and balsamic reduction
2. Heart of Palm salad with prosciutto
3. Seared Duck Breast with a Roquefort sauce and parsnip puree
4. Mixed berries with marscapone
Seared Duck Breast with Roquefort sauce
Ingredients:
2 Duck Breasts with Skin on
Salt
Black Pepper
2 Tbsp Roquefort Cheese
1/2 c white wine
1/4 c half and half
Chives for Garnish
Method:
Duck Breasts
1. Score Skin on Duck Breasts
2. Salt and Pepper duck breasts
3. Render duck fat from breasts skin side down and drain periodically. This should be done on medium-low heat
4. While duck fat is rendering, make the roquefort sauce (see below)
5. When the fat is done rendering, sear the duck breast on high heat to desired doneness
6. Let rest for 5 minutes, salt to taste and slice
Roquefort Sauce
1. Reduce white wine by half in a small sauce pan
2. Melt roquefort into the white wine
3. Add 1/2 of the half and half and if the sauce is too salty, add the rest as needed
4. Reduce to sauce consistency and keep warm
