Ducks + (Exposed) Breasts

April 17, 2016

…(A)nd many such good inventions are on earth like the breasts of a woman: useful as well as pleasing.
~Friedrich Nietzche

Speaking of hanging fruits, what is the story with a woman’s boobs and nipples?

Milking mothers either have to cover their functional breasts to avoid stern stares or, more rudely, are sometimes summarily banished or even ashamedly depart from rooms while lactating with child. Maidens and cougars must hide their bazookas on the beach, but man boobs or not, men do not.  Just another example of our boorish species, we are even more concerned when female breasts do not belong to young women or do not appear globule, ample and nips ever pert. Nubs and warts are out and gazangas, not hangers, are in. Real women’s bodies — not sculpted babes apparently those with guts, boobs, and butts. Oh, the hoi polloi. Are there any reasons for such degradation? Prejudices? Fears? Anxiety? Oppression? Obstinacy? No freakin’ idea.

Chests should always be treated similarly — women’s bared nipples are forbidden, men’s are now not, even though some 75 years ago almost all states prohibited “shirtless” men. So sad and disgraceful, women and men are still not considered the same in so many states and in so many ways. An almost vitriolic form of sexual censorship.  Second class treatment for such beauteous females. Much like women’s suffrage (1920) and a $10 or $20 bill (Harriet Tubman or Alexander Hamilton or Andrew Jackson?). And the backside of whatever bill? In my opinion, an insulted woman’s glaring bare buttocks would prove à propos. Womansplaining is in need.

Apparently, women’s naked breasts can even be unleashed almost like unholstered weapons. Consider Lady Godiva who convinced her husband to lower the taxes of medieval England by traipsing naked through the streets on horseback or even Marianne, the revered symbol of liberty who was depicted by Delacroix bare breasted hoisting the flag in one hand and a bayonet in another, leading others over fallen bodies…images and tales both before and thereafter.

The motion picture association (MPAA or CARA) has imposed its suppression and righteousness over history, PG, PG-13, R, and NC-17, the current supposed “rating” system.  A woman’s buttocks or breasts are apparently cool, but a man’s full monte seems verboten. Some chaste actresses even go to the extremes of donning merkins (undercarriage wigs) to cover their unveiled vulvae.  A bizarre planet to inhabit.

Now, there is Free the Nipple, an open breast equality movement which attempts to address the scenes where a woman may not allowed to be topless, sparking some dialogue. Why should we have such discourse? Breast freedom on all tips seems so completely au naturel.

Even more concerning is the Blur Man Group from of all cable channels, Naked & Afraid, whose staff covers and opaquely blurs crotches and women’s breasts/nipples entirely, frame by frame, to make the contestants suitable for broadcast. Recognizing a nipple from several football fields seems rather strange. Up close and personal is more the norm. C’mon, man, the title of the show is Naked & Afraid, connoting “naked” directly. How disappointing, as nakedness should reign supreme.

So far, this article makes meager mention of genitals, female & male — as this writer simply wholly detests bathing attire and adores nudity. (This is in a land where some 70-80 million dogs and some 90 million cats are household pets buck naked year round — these numbers do not even include so many undomesticated scavengers.) There are so many secluded venues where yours truly has been gratefully denuded. Some say we all have nipples and genitals, right? There should be no shame at baring all, as one should be used to “private” parts. The cows are out of the barn, thankfully.

DUCK BREASTS WITH PORT, COGNAC, CHERRIES & HONEY

2-3  duck breast halves, 6 ozs each
2 T unsalted butter
2 fresh garlic cloves, smashed

1/3 C shallots, peeled and minced

1/2 C chicken broth
10 fresh sweet red cherries, halved & pitted
2 T port
2 T cognac
2 T local honey

1-2 T unsalted butter, cut into pieces
Sea salt & freshly ground pepper

Place duck breast halves between plastic wrap. Pound with a mallet to evenness (about 3/4″). Score skin in 3/4″ pattern. Cover, again with plastic, and refrigerate for a few hours, perhaps overnight.

Melt unsalted butter and garlic in large, heavy large skillet over medium high heat. Sprinkle duck with salt and pepper. Discard garlic, and do not burn. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, lower heat to medium, and cook until browned, about 4 minutes. Transfer to board or platter, tent with foil, and let rest 10 minutes.

Meanwhile, pour off most of drippings from skillet, but keep hot. Add shallots to skillet and stir over medium heat, about 30 seconds, and again do not burn.

Add broth, cherries, port, cognac, and honey. Increase heat to medium high and cook until sauce is reduced to glaze, stirring often, about 3-4 minutes. Whisk in butter. Season sauce to taste with salt and pepper.

Thinly slice duck and fan out on plates. Spoon cherry sauce over and serve (preferably over creamy polenta, noodles or rice and perhaps fresh sweet peas as an aside).

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