It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results.
'duck breasts' on Serious Eats
Duck breasts with juicy meat and crisp skin topped with a robust cherry-port sauce. A rich and warm combo that's fitting for the start of winter.
I think the last time I had duck was in March of 2008, which is not something I'm particularly proud to admit. For my return I decided to try this recipe from Gourmet, which paired broiled duck with a wonderful-sounding...