Duck Breast
No I am not kidding.
This will impress and is
far easier than you think.
You will need duck breasts, you may have to call around for availability. Believe it or not, that's the toughest part of this recipe.
1) Score the fat of the duck breasts. Soak duck breasts in cognac, garlic, and sage leaves for a few hours in the fridge.
2) Bring heavy bottom pot to medium heat (no oil, the duck has plenty of fat)
3) Put duck breasts in on fatty side down for 9 minutes
4) flip over and cook another 6 minutes or so (this will make it medium rare. For more doneness, cook another 9 minutes)
5) Remove, slice, serve
See this link:
Re: Iron Chef OOT 2/22-3/3 and don't let the Iron Chefness fool you. Forget the side dishes (OOT will come up with good ones for you) and concentrate on the ease of the duck recipe.
I like duck fat, and so did not score the duck fat before putting it in. Likely you should try scoring it first.