Introduction: Cooking the Best Valentine’s Dinner Ever

About: Hi, Im Andrew and I love to cook and stay healthy! I hope some of my recipes interest you and that you enjoy cooking them as much as I enjoyed writing them!

It is that time of the year

again. Lovers are getting ready to celebrate Valentine’s in the company of each other. While some have getaways already planned, others are going to stay at home and enjoy a lovely Valentine weekend. This piece takes a look at how you can cook dinner that will make this year’s Valentine’s Day the best ever, for you and your loved one.

The duck breast and blueberry sauce

The chief ingredient for this meal is boneless duck breasts. However some servings of pancetta is important as well. You can buy these online at and have it delivered to you in a few hours. They are one of the best names around when it comes to the sale of naturally grown fresh meat.

Other ingredients here should already be in your kitchen but you can also buy from Sainsbury’s, Gousto or any other online shops you can find.

Things you will need

Water, salt, ground black pepper, rosemary, thyme, potatoes, duck breasts, olive oil, blueberries, apple juice, sugar, jalapeno, pancetta, shallots, mushroom, vegetable oil, butter, bok choy (chinese cabbage) and aged balsamic vinegar.

Here is the nutritional value of the Chinese cabbage.

The procedure

Fire up the oven and allow it get to 190 degrees C. Mix salt, ground black pepper, rosemary and thyme in a bowl. This is the seasoning blend to use for roasted potatoes and duck breasts.

Cut up some potatoes into a baking bowl. Spread some olive oil and 2 tablespoons of the spice blend over the potatoes. Move the potatoes around in the bowl to be sure they are properly coated with oil and seasoning. Put the mixture in the preheated oven and bake for 40 minutes.

As you wait for the potatoes to roast get a small sauce pan and mix some blueberries, apple juice, sugar, jalapeno and water. Boil the mixture till it turns syrup. This can be done by boiling over medium heat first and then simmering over low heat.

Cook your pancetta in a large skillet over medium heat until it is crispy. Then remove the pancetta so it can drain on a paper tower. With the drippings still on the skillet add some shallots and the mushroom to it. Cook this mixture until it is almost brown. Increase heat to medium high, then place your bok choy to the hit skillet. Stir the bok choy until leaves are wilted and tender. It should take about 5 minutes to get this done. Put the shallots, mushrooms and pancetta back on the skillet and turn off the heat. Keep them in the corner.

Rinse your duck breast and pat dry. Then rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium high heat. Add vegetable oil and butter to the pan when it is hot enough. Then place the duck breasts in the pan with the skin and fat side facing down. Leave for 5 minutes for the duck breasts to turn deep brown. Turn the breasts and cook till it is properly done. Take the duck from the pan and place it on a plate. Cover it with a foil for 5 minutes. At this point, place the skillet with the bok choy mixture onto a burner over medium heat so as to warm through.

Slice the duck breast diagonally to each slice add some bok hoy mixture 1/2 tablespoon of aged balsamic vinegar. Ladle on the blueberry sauce and add oven roasted potatoes to the side of the dish.

Enjoy your Valentine’s Day dinner!