An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Oct 10, 2013 posted by David Leite
A heck of a lot less fussy than it looks. And really, really phenomenal. “Perfect for fall,” in fact, according to our testers.
- Quick Glance
- 1 H
- 2 H, 10 M