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.