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This is my daughter’s favorite dish. Pan seared duck breast in a peppercorn cream sauce. I have been making this since I first came across it in my 20’s on a trip to Paris. It’s simple yet feels somewhat fancy and special. By cooking the duck breast low and slow it allows the fat to render and the skin to become beautifully crispy. You can then reserve most of that duck fat for future roast potatoes. There is no one that I have ever served this to, that doesn’t love it

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Residents in Taipei and northern Taiwan felt buildings shake late Saturday (Dec 27) as an earthquake struck off the coast of Yilan. Despite the tremor’s depth of 73km, the weather administration reported that there were no immediate signs of major damage. Full story #linkinbio #news #Taiwan #Earthquake

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