[Liz]

THE BEST duck recipe for entertaining. Fantastically easy--beautiful
showpiece entrée for guests. Serve with honey glaze beside colorful
steamed veg, and make a rich gratin to create a special occasion meal.

Honey Lacquered Duck Breast

METHOD Cut small slits in skin side of 2 magret duck breasts, not into flesh. S/p both sides. Sear on med-high skin side down 7 min, reducing to med-low after 3 min. Flip; cook 4-5 min. Plate/foil over to retain warmth.

NOTE Pour the rendered duck fat into a clean container and save it for other culinary uses.

SAUCE Turn heat up to med; deglaze pan with 4 tb honey and 3 tb balsamic, scraping up browned bits. Simmer/slightly thicken 2-3 min. Add dash of salt.

FINAL Return the duck breasts to the sauce in pan, turning to coat evenly. Plate. Carve breasts.

SERVE immediately, garnished with a drizzle of glaze.

[Aliska]

Added to my recipe file from MightyMama. Sounds yummy! Thank you.

I just made my black bean kalamata olive hummus. Yum. But it is so messy and oily, hard to scrape from the work bowl, sliced a chip of blue plastic while trying to get as much as possible out of the bowl, didn't run the processor after that I don't think.

Any hints or secrets how to make it less difficult to transfer from the work bowl to the serving bowl? I need to leave the blade in until I get a lot of it out or it will get through the hole in the middle.

It's worth the effort though.