New recipe, January 30, 2016

Seared Duck Breasts with Blood Oranges from the February 2016 Bin Appetít. We liked the flavors a lot--it gets a 4. The technique is interesting--putting the duck breast skin side down in a cold pan, then heating on low til the fat is rendered and the skin is crispy. This took much longer than expected on low, and the skin never quite got crispy. We are thinking the heat needs to be closer to medium to pull the crisping off--we will have to try it again!