Usually, I share recipes with you in time for an impending holiday or event, but today, I’m sharing the recipe I cooked today for Easter dinner – seared duck breast with Cointreau sauce.
Happy Easter to those who celebrate.
This is another yummy dish, and one that I love, love, love. Really love!
Seared duck breast with Cointreau sauce is a simple dish. The duck is seared and then finished off in the oven. It is served in either a pool of Cointreau sauce, as in the picture above or heavily drizzled, either way it is magnificent. The latter serving option best served with mashed potatoes.
Each piece of duck breast in this recipe weighs 1 lb and I cooked both. This is easily a meal for three, maybe four. I was only cooking for two, so I created a cool duck and watermelon salad recipe – to come.
This is a dish packed full of flavors and can be very filing, so don’t go overboard with the sides.