How quickly our lives turn the page.
Just last week, having had a week of recharge in Puerto Rico with family, and having enjoying a celebration of the crossing of Hubby's 40th with close friends, we come to a screeching halt this weekend with news that a dear, close friend and mentor had passed. I think we're still in the depths of shock, disbelief, and sadness. I'm at an absolute loss for words.
In celebration of his life, I post my remembrance of a recipe he told me, for duck. It is one of innumerable invaluable intangibles that he had given us over the years. It reflects the simplicity and complexity that was his dichotomy.
Wherever you are - we miss you, we love you. Having known you enriched all our lives beyond any level you would ever admit.
Duck, seared and simple.
Serve with a well-selected red.
1. From self-caught duck, carve the breastmeat.
2. Season simply with salt and pepper. Let rest.
3. Bring a pan to medium heat with about 3T oil.
4. Sear duck breasts, about 3 minutes each side. Middle should still be medium to rare (rare is best).
5. Enjoy with a glass of red wine.
