Saturday, July 27, 2013

Pan Seared Duck Breast with Tomato Salad

Saturday's quick and light dinner. I found some beautiful heirloom tomato at the neighborhood farmer's market and paired the salad with a crispy skin seared duck breast. The sauce for the duck was a red grape and white wine reduction with lemon zest, butter, salt and black pepper.
Heirloom tomato with queso Cotija dressed with olive oil.
Pan seared duck breast with grape and wine reduction.