Peppery Flank Steak Tagliata

Excellent 10/10, would happily make again!  

Link to original recipe: https://cooking.nytimes.com/recipes/1014601-peppery-flank-steak-tagliata-in-the-oven

Recipe below contains my modifications.

Ingredients:

1 flank steak (1.5 to 2 lbs; I used one that was 1.42 lbs.)

salt, to taste

1 T. coarsely crushed black peppercorns

leaves from 1 small bunch rosemary

6 garlic cloves, sliced

1/4 c. olive oil

5 oz. baby arugula

shaved Parmesan/Romano cheese mix (used BelGioioso salad mix)

Directions:

1. Lay flank steak on a baking sheet and season both sides with salt. Use half of crushed peppercorns to coat one side, then use remaining half to coat other. Top with the rosemary and garlic clove slices (do this to both sides).

2. Drizzle with the olive oil and use your hands to distribute and work it (and the seasonings) into the meat a bit. Let rest at room temperature for 1 hour.

3. Meanwhile, heat oven to 450°F. Place a cast iron skillet in oven, on the upper rack, while it is heating and let it heat for at least 30 minutes.

4. Once flank steak has rested for an hour, carefully place it in the hot pan and close the oven door. Let it cook/bake for 5 minutes, then flip. Let it cook/bake on other side for around 3 minutes (possibly 4 or 5 if it is on the larger side). 

5. Cut meat on diagonal, against the grain, into thin slices. Arrange the slices on a large platter, then surround with the arugula. Top the arugula with shaved cheese, then drizzle with some olive oil. Serve and enjoy!

Rigatoni with Mushroom Sauce

MMMMM so freaking good. Next time I will try adding 2 T. of the cooking water to help thicken the sauce.

Link to original recipe: https://themodernproper.com/rigatoni-with-mushroom-sauce

Recipe below contains my modifications.

Ingredients:

1 lb. (uncooked) rigatoni

4 T. butter

2 T. olive oil

1 lb. button mushrooms (cremini would also work), sliced 1/4" thick

4 cloves garlic, minced

1 c. Sauvignon Blanc wine

1 c. chicken stock

1/2 c. heavy cream

1/2 c. shredded Parmesan cheese

1/4 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. pepper

10 leaves fresh basil, chopped

Directions:

1. Cook rigatoni according to package directions.

2. In a large skillet over medium-high heat, melt the butter and olive oil together. Add the mushrooms and sauté until golden brown (around 5-7 min.)

3. Stir in the garlic and cook for 2 min, then stir in the wine. Bring to simmer and continue simmering until wine has reduced to slightly over half.

4. Stir in the chicken stock, bring back to simmer and keep simmering until reduced by half.

5. Slowly stir in the cream, followed by the Parmesan, Italian seasoning, salt, and pepper. Simmer sauce for 2-3 minutes.

6. Remove from heat. Stir in the basil leaves. Toss sauce with pasta, serve, and enjoy!

Balsamic Boneless Chicken Thighs with Mushrooms

YUM. This was super tasty and easy, 10/10!

Link to original recipe: https://www.budgetbytes.com/balsamic-chicken-and-mushrooms/

Ingredients:

4 T. balsamic vinegar

1 1/2 T. soy sauce

1 T. brown sugar (packed)

2 cloves garlic, minced

1/4 tsp. dried thyme

4 boneless, skinless chicken thighs (around 1.25 lbs total)

salt and pepper, to taste

1 T. olive oil

8 oz. mushrooms, halved

2 T. butter

Directions:

1. In a small bowl, combine the balsamic vinegar, soy sauce, brown sugar, minced garlic, and thyme. Set aside.

2. Season chicken thighs all over with salt and pepper.

3. Heat a large skillet over medium. Once hot, add olive oil, swirl to coat surface. Add the chicken thighs and cook 8 min. on first side, then 5 min. on second side (or until cooked through). Transfer chicken to a clean plate and cover to keep warm.

4. Add mushrooms to skillet and cook until slightly tender and browned (around 5-7 min.)

5. Reduce heat to medium-low. Add the reserved sauce mixture to skillet and stir, scraping bottom to release any accumulated fond. Bring sauce to a simmer and cook, stirring occasionally, until sauce has reduced by half (around 5 minutes).

6. Add the butter to skillet and stir to combine into the sauce. Return the chicken to the skillet, turning to coat in the sauce. Cook for 2 minutes to reheat the chicken. Serve and enjoy!

Panang Curry with Mushrooms

Yet another from the drafts archive with no photos. So many recipes now that I'll have to revisit to get pix!

Very yummy recipe, will go 9.5/10 (I really like it, but can't rank it same as my fave curry!) Original recipe has asparagus in it...which I was going to use, but by the time I got around to trying this, the asparagus I'd bought was no longer good when I pulled it out of the fridge :( Thankfully, I'd bought extra mushrooms and subbed those instead, and will keep it that way for next time, too--so very good!  I don't think the asparagus would have improved it anyway.

Link to original recipe: https://www.finecooking.com/recipe/panang-curry-with-chicken-asparagus-and-mushrooms

Ingredients:

~2 T. peanut oil, divided

1 can (13.5-14 oz) coconut milk, stirred/shaken

1/4 c. Panang curry paste (yes, this is the correct amount; use less if you don't like it medium spicy)

1 c. homemade chicken stock

heaping 2 T. light brown sugar (or palm sugar)

2 tsp. fish sauce

1 lb. boneless, skinless chicken thighs, cut in bite-size pieces

1 tsp. fresh lime zest

6 oz. (package weight) oyster mushrooms, trimmed of bottoms and cut into large bite-size pieces

8 oz. thick sliced button mushrooms

6 fresh basil leaves (optional)

chopped peanuts for garnish (optional)

Directions:

1. Cook the chicken in the wok with 1 T of the peanut oil, set aside on a plate.

2. Add in rest of peanut oil, cook mushrooms. Add them to the chicken on plate (do not leave any oil in pot).

3. Add 1/2 c. of the coconut milk to the wok. Boil down for 2-3 min, then add rest of coconut milk, along with chicken stock, fish sauce, lime zest.  Stir and cook for 1 min.

4. Add the chicken mushroom mix back to wok, along with the basil leaves.  Cook for additional 2 minutes.  Serve and enjoy!

Grilled Steak Fajitas

Another recipe from my drafts archive for which I do not have pix. As with the others, will update with pix when I remake.

Easy-peasy and quite tasty, a 10/10! 

Link to original recipe: https://www.isabeleats.com/steak-fajita-marinade/

Ingredients:

1/4 c. olive oil

1/4 c. orange juice

2 T. fresh lime juice

3 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. dried oregano

1 tsp. smoked paprika

1 1/4 lb. skirt steak (weight after trimmed of excess fat)

1 yellow (or other color) bell pepper, sliced in thin strips

1 large red onion, sliced in half and then in thin half-rounds

flour tortillas, for serving

optional: Gordo's Mexican cheese dip, melted (to add as topping in fajitas)

Directions:

1. Combine all ingredients from olive oil through smoked paprika in a large, non-reactive bowl.  Add skirt steak and turn in the marinade to coat all over.  Push down into marinade, then cover and refrigerate for at least 2 hours (up to 8; I went around 3).  

2. Prepare the grill.  Meanwhile, transfer steak to a plate, leaving marinade in bowl.  Add the bell pepper and red onion to the marinade and stir/toss until combined.

3. Heat a large skillet over medium heat.  Pour all bowl contents into the skillet.  Cook, stirring frequently, until veggies have softened to desired doneness.

4. Grill steak to desired doneness.  Slice up, serve and enjoy!

Spaghetti with Parmesan-Asiago Chicken Sauce

I'm still working on getting all my older drafts published. This one is from July of 2020, and I cannot find the pix to go with it, so that will have to wait for a remake at some point.

I was craving pasta and had some chicken to cook, couldn't find a recipe that appealed to me, so once again, I tried creating one.  And it turned out great! I'll go 9.5/10...I'll try tweaking it slightly next time I make it and see if I can get it to perfection level :) It's pretty darn tasty as I made it, though!

Ingredients:

~8 oz. thin spaghetti

1 1/4 lb. boneless, skinless chicken thighs (probably closer to 1 lb. after trimming fat), cut into to small/bite-size pieces

1 T. herbes de Provence

1 tsp. kosher salt

3/4 tsp. coarse ground black pepper

2 T. butter

3 cloves garlic, minced

1/2 c. Chardonnay

~2/3 c. chicken stock (or broth; I used a combo, but will use only stock next time)

~2 T. pasta cooking water (I will up this amount next time)

3 T. heavy cream

1/3 c. shredded Parmesan

~3 T. shredded Asiago

Directions:

1. Cook spaghetti according to package directions.  When draining, reserve some of the pasta water for use later in the sauce making.

2. In a large bowl, combine chicken, herbes de Provence, salt, and pepper.  

3. In a large skillet over medium to medium-high heat, melt the butter.  Once butter has melted, add chicken to the pan.  Cook, stirring occasionally.  When chicken has cooked for a few minutes, add the minced garlic to the pan.  Continue cooking until chicken is starting to brown a bit.

4. Deglaze pan with Chardonnay and let cook for 1-2 minutes, then stir in the chicken stock and reserved pasta cooking water.  Cook for additional 2 minutes, then stir in heavy cream.  Cook for another 1-2 minutes.

5. Remove from heat and stir in the Parmesan and Asiago.  Add the cooked spaghetti to pan and stir to combine/coat pasta.  Serve up and enjoy!

Italian Stuffed Flank Steak

Ooooooh yummm. This is another excellent dish I prepared with my mom during last visit. Absolute 10/10 all the way! Again, I forgot to take pix, so we'll just have to make it again lol.

Original recipe credit: https://www.jocooks.com/recipes/italian-stuffed-flank-steak/

Recipe below contains our modifications.

Ingredients:

for the marinade--

1/4 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. fresh ground pepper

1/4 c. fresh Italian parsley, chopped

for the pesto--

1/2 c. walnuts (we used black walnuts, highly recommend)

2 cloves garlic

1/2 c. grated Parmesan cheese

2 oz. fresh basil leaves

1/4 c. olive oil

1/4 tsp. salt

1/4 tsp. pepper

for the flank steak--

1 to 1 1/2 lb. flank steak (we used 1 lb)

6 slices prosciutto

2 roasted red bell peppers

6 slices mozzarella cheese (or provolone)

salt and pepper, to taste

2 T. olive oil

Directions:

1. If the flank steak is thick enough, butterfly it. Otherwise, pound it with a meat mallet until it reaches a uniform thickness of around 1/2" or thinner. (As ours was only 1 lb, it was not thick enough to butterfly.)

2. In a large bowl, combine all marinade ingredients. Add the steak to the bowl and coat it in the marinade. Cover and chill for 2 hours.

3. Add all pesto ingredients to a food processor. Pulse a few times, until a coarse pesto forms (NOT smooth).

4. Heat oven to 350°F. Remove steak from marinade and place on a work surface. Spread the pesto evenly over the steak, leaving a border of around 1/2" on all sides.

5. Cover pesto layer with prosciutto. Cover prosciutto laver with the roasted peppers. Cover the roasted peppers with mozzarella cheese, then sprinkle with salt and pepper.

6. Roll up the steak jellyroll style with the grain of the steak running the length of the roll. Tie roll with kitchen twine around every 2".

7. In an oven-safe skillet (we used cast iron), heat oil over medium-high heat. Sear steak quickly until browned all over. Transfer skillet to oven and roast for 30-40 minutes, or until registers 130°F on thermometer inserted in center of roll.

8. After removing from oven, let roll rest for 10 minutes. Remove twine, cut into slices, serve and enjoy!

Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Deliciously different! 9.5/10, would definitely make again. Made this with my mom...forgot to get any pix, though, oops! Will be sure to post pix next time, though. The recipe says you can use the herbs version of Boursin instead; we found that the pepper in the Boursin balances the dish, so we recommend getting the pepper version if at all possible.

Original recipe credit: https://www.foodandwine.com/recipes/pasta-shells-portobello-mushrooms-asparagus-and-boursin-sauce

Ingredients:

1 T. butter

1 T. olive oil

12 oz. Portobello mushroom caps (stems already cut off), caps halved, then cut crosswise into 1/4" slices

1/2 tsp, salt

1 1/4 c. chicken stock

1 pkg. (5 1/2oz.) pepper Boursin cheese

1 lb. asparagus

12 oz. (uncooked weight) medium pasta shells

Directions:

1. In a large frying pan over slightly higher than medium heat, melt the butter and combine with the olive oil. Add the mushrooms and salt. Cook, stirring occasionally, until mushrooms are tender (around 8 min.)

2. Add the chicken stock and Boursin cheese and bring to a simmer.

3. Meanwhile, snap the tough ends off the asparagus and discard them. Cut the remaining pieces into 1/2" pieces.

4. Bring a large, salted pot of water to a boil. Add the pasta and cook for about 6 min. Add the asparagus to the water and continue cooking until pasta is al dente (for ours, this was 4 additional minutes). 

5. Drain the pasta and asparagus, toss with sauce, and serve. Enjoy!

Rosemary Brie Chicken 'en croûte'

I've made this quite a few times, always delicious! The recipe is from a printed card from Pillsbury; it is not on Pillsbury's website as of the date of this entry. During the most recent time making this, I used Fromager d'Affinois instead of Brie and added in chopped cooked bacon--both were excellent, so that is the version I'm listing here. While the recipe says to 'cube' the cheese, it's typically too soft for cubes; I just pinch off pieces around the size of cubes instead.

Ingredients:

1 tube (8 0z.) refrigerated Pillsbury crescent rolls

3 or 4 slices bacon, cut in small bits crosswise

finely chopped green onions (optional, to taste)

~4oz. Fromager d'Affinois (or Brie), rind removed, cubed

1 chicken breast, cut in bite-sized pieces/slices

salt & pepper

olive oil

1 egg, beaten

~1 tsp. crushed dried rosemary

~1 T. grated Parmesan cheese

Directions:

1. Heat oven to 350°F. Line a rimmed baking sheet with aluminum foil. In a medium skillet over medium heat, cook bacon "bits" until just starting to crisp. Transfer to a paper towel lined plate.

2. Season chicken breast with salt and pepper. Add a bit of olive oil to skillet and cook chicken over medium heat until starting to brown. Remove from heat and set aside.

3. On the prepared baking sheet, separate dough into 4 rectangles (each will have 2 triangles you will need to press the seam together to form rectangle). If using, add a small amount of green onions to center of each rectangle, then top with around 1 oz. of cheese and one-fourth of the cooked bacon "bits".

4. Top each with chicken pieces enough to cover the cheese (depending on size of chicken breast, you may have leftover pieces). Pull/fold up edges to close around all filling and pinch dough to seal. 

5. Turn over so that each is seam side down. Brush each with beaten egg, then sprinkle with dried rosemary and Parmesan. Cut 2 or 3 small slits across top of each.

6. Bake for 21-26 min, until golden brown. Let rest for 5 minutes before serving. Enjoy!

Garlic Basil Grilled Shrimp and Kielbasa Skewers

Major YUM! Easy and quick, too. 10/10! I forgot to set aside the 2 T. of marinade, so I just brushed some on as the skewers cooked. Will definitely make again and remember to do it correctly next time. Served with Israeli couscous, excellent!

Link to my video of preparation on YouTube: coming soon

Original recipe credit: https://diethood.com/grilled-shrimp-skewers

Recipe below contains my modifications.

Ingredients:

1/4 c. fresh basil leaves, firmly packed

1/4 c. fresh Italian parsley leaves, firmly packed

1/4 c. olive oil

1 clove garlic

2 T. lime juice

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

1 lb. large raw shrimp, peeled and deveined

13-14 oz. Kielbasa, sliced in rounds

Directions:

If using wooden skewers, be sure to soak for 30 minutes.

1. In a mini food processor, puree together the basil, parsley, olive oil, lime juice, salt, and pepper.

2. Set aside 2 T. of the basil mixture (the step I forgot to do in video).

3. Place shrimp and kielbasa in a large bowl. Stir in the remaining basil mixture. Let rest while you prepare the grill.

4. When grill is ready, thread skewers with alternating shrimp and kielbasa. Grill for 3 min. per side, until just charred and shrimp have turned slightly opaque.

5. Serve with reserved basil mixture and enjoy!

Pasta with Chicken Mushroom Bacon Cream Sauce

I'm sure this was delicious, but I forgot to note it! Must make again to properly rate, will report back when I do :)

Link to my YouTube video of preparation: coming soon

Original recipe credit: https://www.eatwell101.com/creamy-mushroom-chicken-skillet-recipe

Recipe below contains my modifications.

Ingredients:

1/2 c. crispy cooked bacon (4 strips uncooked bacon, cut in bits)

4 boneless, skinless chicken thighs

salt and fresh cracked pepper, to taste

1 tsp. paprika

1 tsp. garlic powder

1 tsp. Italian seasoning

3 T. butter

12 oz. sliced mushrooms

1 small yellow onion, minced

5 cloves garlic, finely minced

1/4 tsp. crushed red pepper flakes (optional)

splash of Sauvignon Blanc (or other dry white wine)

1/3 c. chicken stock

1 3/4 c. heavy cream (could use half and half for lighter version)

1/4 c. fresh grated Parmesan

Directions:

1. In a skillet over medium heat, cook cut up strips of bacon over medium heat until starting to crisp. Transfer bacon from skillet to a paper towel lined plate, using a slotted spoon to leave behind rendered fat.

2. Season chicken thighs all over with salt and pepper. In a small dish, combine paprika and garlic powder. Sprinkle all over chicken thighs. Add the thighs to the rendered fat in the skillet (keep heat at medium). Cook on each side for around 8 min. (Use of a spatter screen is advised.) Transfer thighs to a plate.

3. Add 3 T. of butter to pan. After it has melted, stir in the mushrooms and Italian seasoning. Let cook for 1 minute, then add in the onion. Cook one more minute, then add in the garlic and red pepper flakes. Cook, stirring often, until mushrooms have finished giving their liquid and it has started to evaporate.

4. Stir in the splash of wine and cook for 1 minute, then stir in the chicken stock, followed by the heavy cream. Bring to a simmer and let simmer for a few minutes.

5. Stir in the reserved cooked bacon, followed by the Parmesan. Once the cheese has fully melted/combined in the sauce, return chicken thighs to pan (along with any accumulated juices). Turn thighs in sauce to coat and let cook for 1-2 minutes (to reheat thighs). Serve with pasta or other desired side and enjoy!

Broiled Salmon with Scallions

Another tasty and easy dish, 10/10! Made this with my mom and we all enjoyed :) Served with boiled Basmati rice, which paired perfectly. We doubled the sauce from original version and could have even made triple (might do that next time).

Original recipe link: https://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame

Recipe below contains our modifications. Amounts listed are for double the sauce.

Ingredients:

4 garlic cloves, sliced

6 T. fresh lime juice

4 T. soy sauce

4 tsp. honey

4 T. canola oil, divided

1 tsp. sesame seeds, plus more for serving

4 salmon filets (around 6-8 oz. each)

kosher salt

1 large bunch scallions

Directions:

1. Make marinade--In a small bowl, whisk together the garlic, lime juice, soy sauce, honey, 2 T. of the oil, and the sesame seeds.

2. Season the salmon filets with Kosher salt and place in a zip top plastic bag. Add half of the marinade to the bag. Seal the bag, pressing out excess air, and let salmon marinate for 30 min. Reserve the other half of the marinade.

3. Heat broiler on hi. Toss scallions with remaining 2 T. of the oil, on a sizzle platter or rimmed baking sheet (we used the latter). Place in oven and broil until scallions are lightly charred, around 3 min.

4. Remove salmon from marinade and place atop scallions (discard the marinade in the bag). Spoon some of the reserved marinade over the salmon. Return to oven and broil until salmon is charred at edges, around 6 min (watch closely, might be less!) Spoon more marinade over and broil for 2 more minutes, or until salmon is done to your liking. Sprinkle with remaining sesame seeds, serve with any remaining marinade, and enjoy!

Giant Cardamom Bun

A cooking project that is well worth the effort...if you like cardamom, that is :) Made this with my mom and we all loved it, 10+/10! The scent is simply heavenly, as is the flavor.

Original recipe link: https://www.bonappetit.com/recipe/giant-cardamom-bun

Ingredients:

for the dough--

4 T. sugar, divided

1 1/2 tsp. active dry yeast

3/4 c. plus 2 T. whole milk

1 large egg, room temperature

6 T. unsalted butter, softened, cut into pieces

2 tsp. Diamond Crystal OR 1 tsp. Morton Kosher salt

2 tsp. ground cardamom

375g  all-purpose flour

for the filling and assembly--

1/2 c. sugar

4 tsp. ground cardamom

1/2 tsp. Diamond Crystal OR 1/4 tsp. Morton Kosher salt, plus more

all-purpose flour (for surface)

3 T. unsalted butter, melted, slightly cooled

1 large egg

1 tsp. water

20 green cardamom pods, seeded OR 1 tsp. ground cardamom

1 T. sugar

for the syrup--

3 T. light brown sugar

small pinch Kosher salt

2 T. water

1/4 tsp. vanilla extract

Directions:

1. In a small bowl, combine 1 T. of the sugar with the active dry yeast.

2. In a small saucepan over medium-low, heat the whole milk until it reaches 110-115°F. Add the warmed milk to the bowl with the sugar-yeast mixture. Let sit until foamy (around 8-10 min.)

3. Add the milk mixture, the egg, butter, Kosher salt, cardamom, and remaining 3 T. sugar to the bowl of a stand mixer fitted with the dough hook. Add the flour and mix on low speed until combined (around 1 min.)

4. Increase speed to medium-high and mix, occasionally scraping down the sides of the bowl, until dough is smooth, elastic, and cleanly pulls away from sides of bowl (around 12-14 min.) Lightly coat a medium bowl with veggie oil OR nonstick cooking spray and transfer dough to this bowl. Cover and chill for at least 2 hours (up to 1 day).

5. In a small bowl, combine the sugar, cardamom, and Kosher salt. Set aside.

6. Flour lightly a surface and roll out the dough on it. Roll until the dough is an 18" x 11" rectangle (lift dough occasionally to prevent sticking).

7. With the long side facing you, brush with the butter over the dough, leaving a 1/2" border on all sides. Evenly sprinkle the reserved sugar mixture all over the brushed on butter. Gently roll over the sugar to press it into the dough.

8. Line a baking sheet with parchment. Tightly roll up the dough into a log. Pinch seam closed with your fingers to seal. Transfer the dough log to the prepared baking sheet, seam side down. Chill for 20 min.

9. Carefully slide dough log with parchment onto a cutting board. Using a sharp knife, slice log lengthwise into two strands. Lay one strand over the other, cut sides up, to form an "X".

10. Braid strands together until whole length is braided, then carefully join ends together to form a ring. Pinch ends together using your fingers, to seal as best you can (likely will not be perfect).

11. Carefully slide bun with parchment paper back onto baking sheet. Cover loosely and let sit in a warm, draft-free spot, until is has grown 1 1/2 times in size and dough springs back very slowly when poked with finger (around 1 1/2 to 2 hours).

12. Heat oven to 425°F with rack in middle of oven.

13. In a small bowl, whisk egg and water together to combine.

14. Coarsely crush the cardamom seeds in a spice mill (or mortar and pestle). Transfer to a small bowl and mix with sugar. Brush bun all over with egg-water mixture and immediately sprinkle with the coarse cardamom-sugar mixture.

15. Bake bun for 5 min, then reduce temperature to 350°F. Continue baking for at least 25-30 min. more, until bun is deep golden brown and thermometer inserted in center reads 180°F.

16. Just before bun is finished baking, prepare the syrup: in a small saucepan over medium heat, combine the brown sugar, Kosher salt, and water. Cook until slightly slightly thickened. Remove from heat and stir in the vanilla extract.

17. Remove bun from oven and immediately brush all over with syrup. Let cool for at least 10 minutes before serving. Slice up and enjoy!!

Duck Breast with Raspberry Sauce

Verrrrry tasty! Needs salt at the end for serving. There is no indication of when the salt and pepper are to be added. I am guessing they were to season the breasts? (I added this in the directions to try next time.) 9.5/10, will make again, but with salt and pepper on duck before it goes to pan (will re-rate if this pushes it to 10). Be sure to wear an apron, lots of spattering. We (my mom and I) made 1.5 times the sauce recipe (for 3 breasts)--was not necessary, should have just made regular amount. For those cooking on induction (as we were): in step 6, it turned out fine to not preheat the pan, went just slightly longer to crisp the skin.

Original recipe credit: https://www.justalittlebitofbacon.com/crispy-pan-seared-duck-breast-with-zinfandel-raspberry-sauce/

Am changing the amounts back to original for sauce in listing below. Only part I modified was amount of butter at end.

Recipe below contains our modifications.

Ingredients:

for the raspberry sauce--

3 T. unsalted butter, divided

1 clove garlic, smashed

1 medium shallot, chopped

1 T. flour

1 c. red Zinfandel

1 c. chicken stock

1/2 c. ruby port

1 c. raspberries

1 tsp. honey

1/4 tsp. ground chipotle pepper

for the duck breast--

2 duck breasts (original recipe lists 8 oz. size; we used three 5 oz. sized ones and it was fine)

kosher salt and fresh black pepper (see note in intro)

Directions:

1. Season duck breasts with kosher salt and fresh black pepper. Score the skin of the duck breast in a diamond pattern (be careful not to cut into the meat). 

2. In a medium saucepan, melt 1 T. of the butter over medium heat. Once it starts to bubble, add the garlic and shallot. Cook, stirring frequently, until softened (around 4-5 min.)

3. Whisk in the flour and cook for 1 minute, stirring constantly. Continue whisking and slowly pour in the Zinfandel, chicken stock, and ruby port. Bring sauce to a simmer which continuing to whisk frequently.

4. Stir in the raspberries and honey. Increase the heat to bring the sauce to a rolling boil. Keep at boil and reduce to 1 1/2 c., stirring occasionally (around 15-17 min.) The sauce should coat a spoon. Stir in the chipotle pepper.

5. Using a fine mesh strainer, strain into a medium bowl. Discard remaining solids.

6. Heat a heavy sauté pan over medium-high heat (if using induction, skip the pre-heat!) Add the duck breasts, skin side down, then reduce heat immediately to low. Sear for 5-6 min, or until skin is deep golden brown. Turn and continue cooking until thermometer inserted in center of breast reaches 125-130°F. 

7. Transfer breasts to a plate and let them rest for 5 min.

8. While they are resting, reheat sauce to simmer, remove from heat, then add the remaining 2 T. of butter. Spoon sauce over duck breasts, serve, and enjoy!