Duck: Smoked, Seared and Savory

Duck. Mention that youre having, serving or cooking duck and everyone thinks fancy, special occasion and difficult to prepare. And theyd be right. Well at least theyd be right on two out of three. Duck is fancy, great for a special occasion, but it doesnt have to be hard to prepare.

Ive got three duck recipes that are simple, savory and delicious. We start by breaking down a whole KOL Foods duck, quarter it and debone the breasts. The duck from KOL Foods is phenomenal. Free range, no antibiotics, no growth hormones and a completely natural feed. No gaminess and the meat is sweet and tender.

I pair all of these with either the Cabernet Syrah from Tishbi or, if you prefer a lighter white wine, their Chenen Blanc. They both work nicely with the duck and add that little something extra. I have to thank my friends at Harken Spirits (HarkenSpirits.com) for importing this directly from Israel for us.

Trust me you want to try all of these recipes, not just for a special occasion or a holiday, but also throughout the year. So get going and make every day a special occasion.

L'Chaim . . . Avi

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