Thyme-Roasted Duck Breast with Orange-Wine Sauce
Duck breasts are widely available in supermarkets these days, fresh or frozen. If you don't see them in the meat counter, ask for them to be ordered. Serve mashed potatoes alongside the duck; chef Mike Davis uses fingerlings, with lots of cream. For dessert, serve pistachio ice cream topped with sliced fresh strawberries.
Recipe Summary test
If duck breasts are frozen, thaw (in their plastic wrappers) in cold water. You can make the sauce (step 1) a day ahead; cover and chill.
26 Brix, Walla Walla, WA