A lovely scored and seasoned (just s/p) D’Artagnan magret duck breast, cooked fat side down in a stainless steel skillet starting from a cold pan until the fat was rendered (about 7 minutes over medium heat after you can start seeing the fat melt into the pan), flipped for 30 seconds meat side down, then into a 350° oven in a separate pan for about 6 minutes until it reached 130°. Pulled to rest for a few minutes while the sides were finishing up.
Sides were toasted Israeli couscous and a sauté of sugar snap peas, red and orange bell peppers and some local corn stripped from the cob, with a seasoning of s/p and Penzeys’ Tuscan Sunset blend.
The duck had a bit of warmed homemade plum ketchup on top.
Wine. And I love the antici-pay-yay-shun of a meal when it all clicks at the end.
Dessert will be a slice of a peach blueberry cake with vanilla ice cream.
FOOD NOTE: at least in my local area, Wegmans’ peaches are bland…nowhere near as good as the ones I got at my local Market Basket a couple of weeks ago.