Sex food, guys!
That’s probably the least sexy way I could have begun this post. It’s like going to the Grand Canyon, and being like, “Look at that canyon! Oh mylanta, do you SEE those rocks?! Now that’s a canyon. Bravo, well played, GC, well I’ll be.”
Buuut cereal…this is real sexy food. And mark my words, there is totally a difference between sexy food and un-sexy food.
For the sake of argument:
Tuna noodle casserole? Un-sexy (delicious, but just about as sexy as cinder block). Lamb shanks? Sexy. Chocolate beet cake? Sexy. Oatmeal cookies? Un-sexy (addicting across all solar systems, but the sex appeal of argyle socks). Jager bombs? Un-sexy (and disgusting). Hot toddies? Sexy. Burritos, fancy macaroni and cheese, kale salad, Ethiopian food, fried calamari? Strangely and surprisingly sexy. You agree, non? Oui? Oui oui? Voulez-vous boire une bouteille de vin avec votre whisky? Moi aussi.
Have you ever made duck before? Duck is one of those foods you would think takes a lot of preparation, time, and consternation. But it really doesn’t! No consternation at all! It’s just as easy as preparing your run-of-the-mill chicken, beef, or fish recipe. Actually, it’s easier to prepare than lean meat because it comes with a hefty layer of fat, which means it’s pretty impossible to mess up because it comes with a flavor and liquid lube package deal. Like, the hefty layer of fat is liquid lube for the meat while it’s cooking, keeping the breast nice and moist for optimal tenderness. Fat. It’s reaaaal good.
As I was saying:
Seared duck breast makes for an incredibly sexy meal. And if you’re going to get wet, you may as well swim, so you absolutely need to make a pomegranate reduction (or a fruit-based sauce of greater or equal sex value) to go with it. If you like your meat alive and kicking (as in rarer than pictured), simply cook the thang for less time by eliminating the roasting portion of this recipe.
Get on wit yo’ bad self!