One pan duck lunch

Ea-sy. Duck breast with its skin. It’s fat, but healthy fat. With what gets out, I stir-fried the veggies.

Favas (broad beans) and tarragon.

Shiitake mushrooms and red sweet chili. The fat duck enhanced the flavor of all the vegetables. The only seasoning was a little salt.

Grilled around, juicy pink inside.

On the plate. Very simple and extremely tasty.

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