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Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns Recipe

cooking.nytimes.com
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer

Ingredients: duck, belgian endive, green peppercorns, cauliflower, shallot, chicken broth, dry sherry

Curly-Endive Salad with Bacon and Poached Eggs

www.delish.com
This classic French salad from Lyons is a perfect contrast in flavors and textures.

Ingredients: bread, olive oil, bacon, curly endive, white wine vinegar, eggs, garlic, thyme

Pepperoni and Cheese Scrambled Eggs

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Ingredients: grapeseed oil, pepperoni, butter, eggs, milk, cheddar cheese, scallion white

Eggs Benedict

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Ingredients: white wine vinegar, eggs, canadian bacon, english muffins, mesclun, juice, butter, peppercorns, egg yolks, lemon

Deviled Eggs

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Ingredients: eggs, mayonnaise, yellow mustard, relish

Eggs Benedict

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Ingredients: egg yolks, lemons, butter, eggs, english muffins, canadian bacon

Eggs Benedict

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Ingredients: canadian bacon, flour, milk, sugar, yeast, salt, water, shortening, quick oats, white vinegar, eggs, egg yolks, cayenne, lemon juice, butter