It's easy to prepare
A local chef says don't be afraid to cook duck at home.
Chef Matt Cooper of Mott Community College Culinary Arts Program prepared a delicious seared duck breast with blueberry sauce on NBC25 Today. He added a whipped pumpkin side dish and some califlower with curry.
Cooper was the head chef at the former Cafe Panache in Flint Township for many years. When it comes to duck, sometimes people don't think to prepare it at home because it's not widely available. But he says if you can find it, consider adding it to your menu at home. It can be a little fatty, with a deep flavor as opposed to chicken, with is lighter. C
ooper likes the fat on the duck so much, he pours if off and uses it in other dishes to give it that rich flavor. We agreed califlower can be boring, so he spiced it up a bit, but you can always season to taste. He says he loves all the vegetables in the pumpkin/squash family and they are easy to prepare, too.
For the duck, he prepared it with japanese spice, orange, sesame seed, cayenne and ground ginger. He searched it on low heat.
Cooper is known for his plate presentation so he added a fresh garden lilly to make it sing. He joins us regularly on Tuesdays on the morning news. He'll resume his roll as instructor at Mott Community College in the fall.
