<------ Look at this note on the fridge in my new place. Could have been written by me... but it wasn't.
|The six-burner gas stove. With spotlight.|
In honor of my new place and its luxurious six burner gas stove (yes, you read that right - check out the photo ---->)
... I made a one pot meal. In about 25 minutes. :-) But I will expand over the burners and length of projects over time to be sure. I have big plans this year for learning to make an array of terrines in the amazing full-size oven that also comes with this apartment.
But for now, here's what I made, with amazing balsamic vinegar that a friend picked up for me in Italy (if you can find it and afford it... twenty-year balsamic is the way to go! It tastes a bit like balsamic candy):
Balsamic Duck Breast over zucchini and potatoes
|with the vegetables alone|
Serves 2 people (or 1 with a leftover meal to come!)
2 shallots, chopped
1 zucchini, sliced thick
a handful of fingerling potatoes, sliced thin
3 tablespoons olive oil
1 duck breast
1 tablespoon balsamic vinegar
1 tablespoon herbs de provence
a few leaves of fresh basil, chopped
1. Heat olive oil in a saucepan over medium heat.
2. Add shallots and sauté for 1-2 minutes.
3. Add potatoes and sauté for 5 minutes.
4. Add zucchini and herbs de Provence to the potato mixture and sauté for 3 minutes.
|After flipping the duck breast|
6. For medium rare (as it should be!) cook duck for about 7 minutes each side until browned. Keep stirring the vegetables around the duck
7. Lay the vegetables on a plate, and place the duck breast over it (either in slices, or keep the breast as a whole steak).
8. Enjoy, with salad on the side or after... Bon Ap!
|the view from my kitchen window! bring on the breeze!|