Seared Duck Breast, Roasted Potatoes on the Side

I'm not that good at meat. I blame my oven which, though I use an oven thermometer, seems to be about 50 degrees lower than the temperature I set. But it's also inexperience. We don't eat that much meat, so when I cook it, it's generally a gamble. I tend to avoid red meat in particular for health reasons-- it's just not good for you in so many ways. I allow myself a hamburger or a steak once a month, and use meat more for flavoring than as a big, hunky entree.

But sometimes you crave animal protein and serving meat always seems elegant to me when there's company. So I decided to try duck breast. Is it meat? Is it poultry, game? Who knows, but for sure we know it's absurdly expensive in the stores, so it really is for a special treat. A good dish for guests as it's easy to prepare and the first stage of the cooking in this recipe can be done in advance.

If the duck is literally too rich for you, both in fat content and expense, you can substitute pork tenderloin, as shown above. Just dredge the pork in flour before searing in the pan-- that will give it a nicer brown.

2 duck breasts, about 3/4 lb. each, or two pork tenderloins of the same weight

1 T. olive oil

4 shallots, peeled and quartered

1 large firm pear, such as bosc, cored, halved and sliced lengthwise

1/4 c. apple jack or calvados

1 bunch fresh sage leaves, or thyme

fresh ground black pepper

Preheat the oven to 415F.

Heat an oven-proof skillet over high heat. Heat the oil and add the duck breasts, fat side down. Let brown and sear over high heat, being careful not to let them burn. Should take about 3-4 minutes on each side. Reduce heat if the fat is smoking too much. When nicely browned, set aside on a plate and reduce heat to medium.

Add shallots to the pan, allowing them to brown. Add herbs and pear slices and let them take on color from the juices in the pan. Add the apple jack or calvados and gently stir. Add fresh ground black pepper, to taste. Reduce heat to low. Simmer for another moment or two. Return the duck breasts to the pan, fat side up and spoon the juices and shallots over them. Take a moment to just savor the aroma. At this point you can let the pan sit on the stove to get the timing right if you're having guests.

Thirty minutes before you're ready to serve, put the pan with the duck in the pre-heated oven. Roast for about 30 minutes. Remove the pan from the oven and keep warm. Place the duck breasts on a cutting board and allow to rest for 5-10 minutes. Slice the duck and plate it-- spooning the shallots, pears and juices over the top.

Serves 4-6

Roasted Potatoes

This is one of the simplest side dishes-- perfect for a weeknight or when you're making a more complicated entree.

1 1/2 lb. mixed small potatoes, washed, any bad spots removed

1/3 c. olive oil

4 cloves garlic, peeled and sliced

your choice of herbs-- rosemary, tarragon or parsley are my favorites, a good handful, chopped

freshly ground black pepper

Put the potatoes in a medium sized baking pan. Cut larger potatoes in half, keeping the smaller ones whole, basically you want approximately same size pieces.

Pour on the olive oil. Add herbs and pepper. Mix well. Put in the oven beside the duck or pork. Cook for 30-35 minutes, or until fork tender.

Serves 4-6