Inspired by fine dining in Chicago, I wanted “cuisine” and Stop and Shop had duck breasts. I sort of winged it. Pierre Franey was my best technique guide, but I didn’t like his sauce. All the recipes I looked at suggested cooking times varying from 13 minutes to 25. Pierre’s at 15 was just about perfect….for two 7 oz breast pieces.

I scored fat and put fat side down in moderately hot skillet and let the fat ooze out - my, my what a quantity of goodness. (and surprise, this AM, the fat left in bowl on kitchen counter had not solidified – am taking this as sign it is not all that unhealthful so will use it to roast potatoes) . When fat sides turns nicely brown – 8-9 minutes – turn to meaty side. I also did a turn on the sides of breast, as they were rather thick . Total cook time – 15 minutes, and during this time I constantly removed fat from pan with baster to cut down splattering and need to rewallpaper.

Moved to side plate – most (not all) fat removed from skilled, I added shallots to pan and softened them; they became a rich mahogany brown, then added slurps of balsamic vinegar and wine making a couple-three TBL of sauce.

In Chicago I had eaten delicious tiny whole potatoes that had a crisp exterior, soft interior and coarse salt atop. Simple. It was as if they were briefly thrown into a deep fryer before serving. I was sort of heading for something similar but got derailed. I steamed potatoes (tho I did cut them in half – very different thing) in Creuset, than added some olive oil, hoping to get a crisp crust. Instead the crisp bits stuck to pan and the potatoes collapsed into mush.

Red cabbage – slice it and cook it in a little water for easy preparation. But I started with enhancements - some diced bacon and onion, sauteed for a couple of minutes before adding cabbage. It cooks in about 30 minutes ( I think ) can cook more for softer texture. Other possible additives – diced apple and vinegar – but I was using latter in duck sauce and didn’t want same flavors.