It was late morning when we said our vows, and afterwards, all the friends and family who were there (which were not many) headed over to a local Mexican restaurant for a celebratory lunch. It's sort of become a tradition for us to eat at that same restaurant for lunch every year on our anniversary. It's unspoken, but that's where we always end up.
The number one thing we marvel over is the fact that he didn't eat garlic (on purpose) before we started dating. It's a good thing he came around, because garlic was my other boyfriend. Now we're on the same page, the one that reads "the more garlic the better". Another food he didn't eat before I made (it for) him was duck. That's a little more understandable. I know plenty of people who don't eat duck.
While everybody in my house prefers duck legs and thighs, I think that the breast can be the easiest place to start. Duck is actually a red meat, so when you cook the breast, if you like your steak rare, you'll probably like your breast rare, as well. I do; my husband does not. He does not like pink meat in any capacity. So, while the breasts I'm sharing today are only lightly tinged with pink to make him happy, you can remove them from the heat sooner if you prefer rare or medium-rare.
If the thought of cooking duck still makes you nervous, you could always ease yourself in by using some precooked duck confit, like I did for this Duck and Lentil Ragù with Spaghetti Squash. Or, if you're feeling more adventurous, you could try making these Char Siu Duck Legs on the grill!
See my original Whiskey Raspberry Glazed Duck Breasts post and Whiskey Raspberry Glazed Duck Breasts recipe on Food Fanatic!