Honey Lacquered Duck and Red Wine Risotto

 Honey Lacquered Duck and Red Wine Risotto

Decadence called and I answered.

I had bought the magret duck after watching an episode of No Reservations in which duck was  prominently featured. I cannot remember the episode but it inceptioned deep into my brain and unwavering desire for duck.

May I digress for a moment though and talk about my deep, unrepentant love of Anthony Bourdain? It’s my blog, so that question is rhetorically asked to myself, and I grant myself permission. It might be cliché and I never really had a “bad boy” phase, but I really dig his devil-may-care attitude. Why shouldn’t you? He has one of the single most desired jobs in the world and took a rather unorthodox path to getting there. That deserves respect, in my book.

I am also painfully aware that he likely has a disdain for food bloggers, and to that point, I will spare two facts in my defense: I do not Instagram every single dinner I eat, and I certainly spend my fair share of time eating/enjoying/seeking out less than prestigious or trendy food. Hell, I subsisted most of last year eating avocados and almonds for dinner.

That being said, let’s get back to this duck. I almost never cook duck as its somewhat pricey, and I just don’t crave it that often. For this meal, we blew the budget on the actual duck breast, so we couldn’t go accessory ingredient crazy. I went recipe hunting for what we could do to make this tasty using things we already had in the cupboard. These recipes require under 10 ingredients, most of which are pantry staples in our household.

Not to toot my own horn, but I am in awe that an ingredient list this remarkably tiny is responsible for the flavor wallop they deliver right to your mouth.

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Citrus-Soy Glazed Salmon with Zucchini & Mushroom Couscous

Citrus-Soy Glazed Salmon with Zucchini & Mushroom Couscous

You may or may not be able to tell, but we eat quite a bit of seafood in the Roxie Ginger household. It goes back to our attempt to do at least one vegetarian, vegan and seafood dish per week, and while we don’t treat it as gospel, we make a genuine effort. 

As soon as the salmon was pulled out of the fridge and put on the counter, our newest addition – a cute (and precocious) black kitten named Booger – started a valiant crusade to try and get on the counter to sample some of the fishy goodness. Having fallen previously victim to the siren’s song that is salmon, I completely understood Booger’s motivation. It also meant we had to make haste and cook this quickly before he got his grubby paws on it.

Get it, paws? He’s a cat.

Don’t get it? Give pause and think on it for a bit.

Get it, pause? IT’S A HOMONYM OF PAWS.

Okay, I’m done here.

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