Bacon Wrapped Duck Breast
Ingredients:
- 5 Slices of Bacon
- 1 Duck Breast Skin Off
- ½ of Pear
- 1 Cup of White Port
- Dice the pear, drop it in the pan, add the white port while cooking;
- Lay down 3 slices of bacon horizontal and 2 vertical
- Slightly cut the breast and stuff it with the pear
- Wrap it in the bacon
- Sear each side 2 times with olive oil
- Then roast it in the oven for another 17 minutes
- When ready, cut it in 3 and serve it
Restaurant info:
Chouchou Bistro
Website: http://www.chouchousf.com
400 Dewey Blvd.
SF, CA
Across from Lagunda Honda Hospital
415-242-0960
About Nick Ronan:
He left home for London when he was sixteen, but then returned home to finish school. Afterward, he left for Greece then moved to London and that's when he developed his love of people, food and wine. He started dishwashing at Bentley's seafood restaurant (very old fashion English restaurant serving French) and started asking question during breaks to the chefs. He moved up from a busboy, to a waiter then to assistant manager at a wine and oyster bar. He then worked for L'epi Dupin ,1 star michelin bistro, as an assistant manager. Nick then moved to the United States and chose San Francisco for the quality of life. He arrived in America on January 4, 2005. He started at Plouf, which was then Cafe Claude. He bought Chouchou in 2008.
