Twin Duck Breasts


J Simpkins cooks up another delicious meal for the discerning palate. It’s another treat you don’t want to miss. 

 These tender duck breasts were perfectly slow-seared in light oil, and rosemary. They were initially marinated in a nice Pinot Gris 1/3 bottle. But as the succulent meat cooks, you can draw away the au jus, and re-apply it to the breasts over and over, to where the juices are just oozing out, and the au jus bears all the characteristics of the the Pinot Gris marinade. I enjoyed a glass during the preparation so this left 1/3 bottle, which I’ll use for later.

After I finish pan-searing the breasts, I brushed them heavily with my signature Sweetened Balsamic Sauce (another signature creation). The side dish of asparagus was steeped and topped with a creamy white wine sauce that I made with the remaining wine. And for the final touch, nothing is better than freshly shaved Parmesan cheese on the top, all sitting atop bed of fusilli pasta.

Want this mouth-watering recipe, with J’s instructions? Just email him at

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