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I stopped cooking a few weeks ago. Almost entirely.
I've changed jobs recently, and my brain has been occupied with a 3 page to-do list that runs on an insistent and endless loop 24 hours a day.
"Feed yourself" was added to the list only at the very last possible moment of everyday, and that obligation has been met with take-out 9 times out of 10.
I've been missing food. Eating and cooking. I find nourishment in both.
So yesterday I made a list of meals for the week. Put together a shopping list and stocked the fridge.
I thought I'd start with a meal for J. I feel no responsibility to ensure he's well fed, we don't have that sort of relationship, but cooking, for me, has always been about giving.
Food as love.
I seem to have to accidentally become a vegetarian again, but J. loves duck.
Pan Seared Duck Breast with Sour Cherry Port Sauce.
Sauce
1/2 c chopped sundried sour cherries
2 shallots minced.
1 c chicken or beef stock
2 T ruby port.
1/2 T aged balsamic.
1 T butter
Just cover the cherries with hot water and a dash of port. Allow to soak.
Make 3 or 4 shallow slashes in the skin of a duck breast
Sear over medium low heat in an oven proof frying pan.
Allow the duck fat to render out, and pour off excess now and then.
When the skin is crispy and golden, flip over and transfer to a 400F oven.
When the duck is close to done, start the sauce.
Sweat the shallots in butter.
Add the stock and cherries in soaking liquid and increase heat.
Reduce to a light sauce consistency.
Add the port and balsamic,
Finish with the butter.
Allow the duck to rest before slicing.
Place duck slices over salad greens dressed with champagne vinegar and olive oil.
Spoon the sauce over the duck, and drizzle just a touch over the salad greens.
Serve with potatoes, or fresh french bread, and a very smoky pinot noir.
