Thanks for the comment.
I used my BBQ rub on them. Typical pan sear and six minute in 400° convection roasting. We liked it. Did not do a sauce. I had them with sugar snaps and pasta with Pecorino Romano and a Pinot.
As I said, I have a lot of frozen duck breasts. I’ll have to try smoking some of them when I do my next batch of ribs.
I also have sage growing. It is beautiful right now. Think I’ll go looking for oranges.
I also have frozen cranberries I could use.
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