We purchased a duck breast over the weekend. We’ve never cooked duck before but knew we liked it from ordering it in various forms in various restaurants.
I found a recipe on epicurious for Duck Breasts with Orange Ancho Chile Sauce. We didn’t have any anchos on hand but did have a package of pasilla which is the dried form of the chilaca chile. The results were darn tasty.
I was a little nervous throughout the cooking because duck isn’t cheap and I’m not very confident on fancy sauce making. The better-half made the caramel portion of the recipe since I have done that and he hadn’t. I took care of searing the duck and then pulling the final steps of the sauce together.
We served it very simply with some crusty bread and roasted asparagus (a riff the better-half has on an old Julia Child recipe).