Text 929, 76 rader
Skriven 2013-04-17 23:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: delightful not 434
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 BF> Dumb suggestion:  lightly toast it, <then> cut the hole, etc.?

Quite a good suggestion, actually, almost as good as mine,
which is to refrain from making the dish altogether.

Best I would think would be to butter both sides, fry lightly on
one side, then turn over, add the egg to the hole (made either at
the beginning or after the half-frying), then finish. If a not-
so-sunny egg is required, I don't know what to do, besides the
original way, as the ways for finishing an egg would either
overcook the toast or sog it up. Maybe a blowtorch or salamander?

 BF> I have gone to 'light' this or that, and
 BF> then later thought "What the Hell" and gone back to regular.

Good life advice.

 BF> I've made forays into lowfat cheese but they have been more like a
 BF> tentative step than a foray.  I just can't stand any of the ones I
 BF> have tried.

And what hypothesis does one come up with from that?

 BF> Unfortunately fat is my favorite condiment/ingredient.

And have you been substantially harmed by it?

 BF> And my hair brained delight in adding horseradish sauce to cereals and
 BF> other oddball things. 

That is a little oddball, I grant you.

Duck breast with cherry white wine sauce
categories: poultry, starter, main, quick
servings: 1 to 2

1 lg boneless duck breast half, 10 oz
1 c chicken broth
1/2 c dry white wine
1/4 c Bing cherry juice
1/2 ts thyme

[What I did, as two diners wanted two degrees of doneness,
and I wanted the skins to be equally crisped - I cut the
piece into two portions and stuck the thinner, fattier half
in the freezer for an hour first]

In a nonstick skillet, cook the duck, skin side down, over
low heat for 15 min or until the skin is crisp and golden.
Drain off fat periodically. There will at the end still be
a layer of fat between the skin and the meat. 

Raise heat to high and sear all sides of the meat.

Lower heat to medium-low and cook duck, skin side up, until
juice begins to run (I cooked mine not so long). Test for
doneness - juices should run red-pink. Remove to a warm
plate.

Meanwhile, combine the remaining ingredients and cook until
reduced to a syrup. Deglaze the cooking pan with this syrup
and deglaze the boiling pan with a splash of wine or water,
adding this to the skillet, stirring up any browned bits,
of which there will be few if any. The texture should be
quite sticky and thick.

Slice duck on the bias, plate, and sauce.

These were served with potatoes (not my favorite) and peas
(not Rosemary's favorite), because they were what was on hand.

Source: moi, tonight

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