Duck breast! One of my favorite cuts of meat. No need to overcomplicate it: sear, butter baste with herbs, and a Cognac reduction that takes away the richness of the fat without overwhelming the flavor. Flamè the Cognac (Hennessy) to take away the harshness and the resulting Jus is smooth, simple, and effective.

0:00 Intro
0:06 Prep
1:09 Cook
3:41 Plate
4:05 Outro