Pistachio Crusted Duck Breast With Pomegranate Reduction

Sorry, no intriguing title this time. This is one of my more visually appealing creations from awhile back. The original recipe was with a raspberry glaze, but I crusted and seared the duck with crushed pistachios and then made a pomegranate reduction to drizzle over the finished breasts after they had been sliced. As you can see this was not a plated dish, but it was made in a batch for the kitchen staff.

Delicious, trust me!

Neglected, Not Forgotten

It's not that i'm ignoring the blog, it's just that I have been so wildly busy that I haven't had time to take any pictures and honestly it would be a tad boring to just read about my food. I shall try to remember t take more pictures from now on, and to keep things interesting I may post some dishes from the past.

However this appetizer is from the present. A white asparagus and endive salad with a slice of salty prosciutto to contrast the flavors was easy to make and created a visual delicacy as well.