Because in food I trust. In all forms and shapes. 

Dinner for 1. Fennel and duck

Dinner for 1. Fennel and duck

Heat the oven 200 °C hot.

Heat a pan and, when hot, add 1 tbsp mild frying oil. Make incisions in the skin of the bread, YET do not cut till the meat appears—just a bit in the skin. Place the breast skin side down in the pan and fry for 2-3 minutes until it gets golden. Turn around and fry for 1 more minute. Pour out most of the excess fat, leaving just a bit.

Sprinkle the skin with salt and some fennel seeds, and add one rosemary sprig on top (you can also use savory, thyme, or marjoram). Add 1 medium-sized fennel cut into 8 wedges, mixing it in the fat that is in the pan. Place in the oven, add, and roast for 15 - 18 minutes, depending on how you like your duck and how thin the fillet is. If using a thermometer, it should read around 65 - 68 degrees, again, up to the texture you would like your duck breast to have. Take out and let rest for 2-3 minutes.

Place the fillet in the pan. Top with fennel. Add some olives, capers, and fennel greens. Sprinkle with pepper and serve.

Vanilla, lavender, and honey madeleines

Vanilla, lavender, and honey madeleines

Dinner for 1. Warm beetroot and goat cheese salad

Dinner for 1. Warm beetroot and goat cheese salad

0