Dijon Mustard Flank Steak

We usually make fajitas out of the flank steaks, but I wanted something different and quick.  This is is a nice light marinade and the steak can be cut up and served in a salad or on its own.


Ingredients
Flank Steak 2 to 3 lbs (The package I used was 3 lbs with 2 flank steaks)
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste

In a gallon size ziplock bag combine all ingredients and seal.  Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.

Grill 6 to 8 minutes on each side for medium-rare (130-135 degrees).
Remove from grill and tent with foil and let rest at least 5 minutes.

Blackened Pan Roasted Duck Breasts

We went to the farmers market and they had some great looking Duck breasts.  Usually I make Red Duck Curry, but thought I would try something new.

Ingredients:

4 duck breasts 

4 tsp Essence of Emeril's Spice Mix

1 tbs olive oil 

Preheat oven to 400 degrees

Pat duck breasts dry with paper towel.  Sprinkle 1 tbs of Essence spice mix on each side of the breast sets.

In an oven safe pan, heat oil over medium heat.  When the oil is hot, score breasts and place skin side down.  Cook for 6 to 8 minutes or until they look seared.

Turn breasts over and place in oven for 8-10 minutes or until internal temp is 160 degrees.