MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emma's Vineyard Duck
 Categories: Five, Poultry, Citrus
      Yield: 2 servings
 
      1    Knob butter
      4    Whitlof (Belgian endive):
           - halved lengthways
    100 ml Orange juice
      2    Duck breasts; trimmed, skin
           - scored, seasoned w/salt
      6    (to 8) baby carrots
           Handful of fresh peas
 
  The secret to cooking a duck breast is to start with a
  cool, very lightly, oiled pan and place the duck breast
  skin-side down and bring to a medium heat. The fat will
  render down allowing the duck to cook in its own fat.
  Once the skin is crispy then turn the duck over and cook
  for a few more minutes. Using a metal spoon, baste the
  duck in its own juices. When the duck is cooked (medium
  yield to touch) remove from the pan and set aside to
  rest. Try not to overcook your duck, you really want
  that pleasing rose colour.
  
  In another pan, melt a knob of butter and sauté the
  whitlof, cut side down until they caramelise. Add in the
  orange juice, and reduce down by half.
  
  Toss the peas and carrots into the duck pan and cook for
  a few minutes, just until the peas go a brighter green
  colour.
  
  Slice your duck breasts and season if necessary.
  
  Serve your sliced duck with whitlof and peas and
  carrots, and a lovely glass of Pinot Noir!
  
  RECIPE FROM: http://www.mymarketkitchen.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Either I've been missing something or nothing has been going on.
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