Category Archives: Recipes



Duck Breast Teriyaki


A while back I picked up a bottle of saki and went on a teriyaki kick. After a couple really great chicken teriyakis, I decided to branch out and try a duck breast teriyaki. Exxxxxcellent – very glad I did. While I did like it better than the chicken teriyaki, I’m not sure it was enough better to justify how much more a duck breast costs vs chicken, but I’ll probably make it again… if I can remember the recipe. Crap.


Christmas Eve Lamb

Lamb is just about my favorite thing ever. Generally, the shoulder cut chops are my go-to cut, but it was Christmas, so it was time for something a little more special.

I used the same recipe that I use for my lamb chops, but modified it slightly. I took the leg out of the fridge several hours before cooking, to let it get closer to room temperature.

While it was sitting, I poked some holes in it with a knife, and stuffed them with cloves of garlic. I probably did that with about 10 or so cloves of garlic for a 6lb Semi-Bone-In Leg of Lamb. I then rubbed it down with olive oil, and gave it a nice coating of Herbs de Provence – probably a good 1/4 cup, at least for the whole leg. I rubbed in about 1.5tsp Kosher Salt, and let it sit a bit more.

After it had reached closer to room temperature, I started heating up a cast iron skillet with just a bit of butter in it. Once the butter was about browned, I seared all sides of the lamb, and threw it in the oven.

20 minutes at 425 degrees, then lower to 350 until it is cooked. I pulled it out when a meat thermometer in the thickest part read about 140 degrees. It will continue to cook for a little while after you take it out, so this gave us a good medium rare.