It’s fowl, but it tastes like steak! Which means that your mammal abstaining dinner guests may eat it, and if they don’t, all the more for you!
Expensive? Yes and no. At around $10 per pound for a breast, duck is far cheaper than a decent cut of beef and only slightly more expensive than organic boneless chicken breasts. Plus, because it’s so rich, one half of a large breast (pictured right here!) easily feeds two healthy adults. I always keep one in the freezer.
Still not sold? I think you’re just a-scared. No need! Cooking duck breasts could not be simpler. Nigella has a nice recipe for gingery duck salad if you’re in the mood for a little spice (especially tasty in summer), but here’s the easiest way I know to prepare duck.
Who doesn’t love roast chicken with gravy and potatoes? The sight of a whole bird emerging brown and sizzling from the oven scratches a deeply primal itch. As a dinner, it’s both profoundly satisfying and ridiculously easy.
What’s that you say? Your bird’s thighs are always undercooked while the breast is as dry as packing foam? You don’t have three hours between now and dinner? Gravy, are you for real?
Faugh, that’s right I said faugh. You are obviously working way too hard. Turning the bird? Madness. Stuffing the bird? Eww, plus I hate anything that involves wet bread. Hours to cook? Ninety minutes tops and you can bake the potatoes at the same time. Gravy? Child’s play.
The secret is using small, unstuffed birds cooked at high heat.