[Photo, Food] Dinner tonight

[karohemd]

The Art of Meat had these wonderful pheasant breasts in and as I hadn't had pheasant in ages (and had never cooked any myself), I took two. They were already wrapped in streaky bacon which did a wonderful job of keeping the meat moist but I unwrapped them to season the meat generously with pepper and a little salt. I just pan-fried to the point I wanted them and served the lot with sauteed potatoes and a baby lettuce salad (not pictured). This time I had the time to clear some space and set up a light for a photo, too:

Comments

[georgechance.livejournal.com]

How was it? I know it can be a bit strong for a bird sometimes.

[karohemd.livejournal.com]

Flavourful but without a strong game taste. Really nice.

[georgechance.livejournal.com]

Awesome, I want to cook some duck one day. But for the price, I would hate to mess it up and have to dump it.

[karohemd.livejournal.com]

I love duck. Obviously, a whole one is a little bit big for me so I only have cooked breasts so far and those are dead easy to do in the pan (skillet for you): Put it skin side down in a *cold* skillet and turn it up to medium heat. This way, most of the fat cooks out early and you'll end up with really crispy skin with hardly any fat underneath. Cook on the skin side until crispy, flip and cook for another 3 or 4 minutes on the meat side until done to your liking (I like it pink throughout). Make sure to let it rest (on a warm plate, covered with foil) for about five minutes before serving.
Keep the rendered fat and use it for for roast potatoes or other dishes.

As for a whole duck, if you can do a turkey, a duck should be easy as it's smaller.