SEARED DUCK BREAST WITH PAN SAUCE

 Recipe adapted from the Field Company instagram page

Ingredients:

1 full duck breast (comprising 2 halves), skin scored with a sharp blade

3 garlic cloves, crushed

Sauce:

1 T balsamic vinegar

1 t dijon mustard

1 t honey

1/2 c dry rosé or white wine 

salt + pepper

2 T butter

Methodology:

Pat the duck breasts dry, season, and place them skin side down in a cool skillet.  Weigh them down with another skilled, if possible.  Place the skillet over low heat and cook the breasts for ~7 minutes, or until they're beautifully golden brown (takes a few more minutes, sometimes, but check often).  Flip and sear for another 2 or 3 minutes, then remove to a plate to rest.

Spoon out all but 1 T of duck fat (reserve for cooking potatoes, etc), and add in the garlic.  Stir for 20 seconds, just until it smells fragrant, and deglaze the pan with the sauce ingredients, as well as any accumulated juices from the resting duck.  Simmer until the sauce has reduced and is glossy.  Remove from heat and swirl in the butter. 

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Note: the original recipe used the sauce ingredients to marinate the duck, and then cooked them into a sauce as well.  I never have time to marinate, so I skip this step.

PLAY-DOUGH

 Recipe adapted from I Heart Naptime

Makes a small amount of dough (follow amounts at end of line for full recipe)

Ingredients:

1/2 C  flour                   (2 C)
3 T      salt                     (3/4 C)
1 t       cream of tartar   (4 t)

1/2 C  water                  (2 C)

1/2 T  coconut oil         (2 T)

Methodology:

Mix dry ingredients in a pan, whisk in wet ingredients (and 5+ drops of color, if making only one color) and heat gently over medium low heat, stirring with a rubber spatula until the dough thickens and forms a ball.  Remove from heat and cool.  Separate and knead in colors now, if making multiple colors.