Episode 211

Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus
Posted on December 9th, 2011 by Sara Moulton  |  Filed under Episode 211 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 servings Suggested Accompaniment Serve with a pinot noir Ingredients Two 12-ounce Muscovy Duck breasts Honey Roasted Carrot Farro Salad (recipe below) Cider Jus (recipe below) Directions… First score the fat side of the breast by making shallow, crosswise cuts. (This helps the fat melt away into the pan.) Season the breasts well with kosher salt and finely ground black pepper. Heat a heavy bottomed skillet, preferably cast iron, on a grill over medium heat until very hot. Add more »


Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini
Posted on December 9th, 2011 by Sara Moulton  |  Filed under Episode 211 « Sara's Weeknight Meals Season 2  |  1 Comment
Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below)… 2 ears of fresh corn shucked, grilled and cut off the cob 4 large handfuls of baby arugula, rinsed and spun dry in a salad spinner ½ cup chopped cucumber 2 tablespoons Moscato vinegar or the juice of a more »