As summer winds down, we’ve been squeezing as much joy as possible into the remaining days. The boys and I have been spending peaceful weekday afternoons at a nearby arboretum to avoid weekend crowds and wedding parties.
The gardens are tranquil, broken only by birdsong, the crunch of gravel underfoot, and the laughter of children playing by a brook that winds through a stand of bamboo.
Months ago, when I was not well—physically, emotionally, or spiritually—this place helped me heal. I remember walking alone on a cool April day with the sun on my face and feeling strange comfort in the beauty around me. Nature has always pleased me, but on that day it felt like a warm, healing blanket wrapped around my shoulders.
I felt God’s presence there. That sense of communion with the beauty around me touched my heart and soul.
I will give thanks to You, for I am fearfully and wonderfully made;
Wonderful are Your works,
And my soul knows it very well. (Psalm 139:14)
Notice the phrase: “my soul knows it very well.” I believe there is something placed in every human heart that recognizes beauty. Even if modern life has muted that awareness, it remains there if we take the time to listen.
That experience taught me to make a habit of appreciating something beautiful every day. For you, that might be a favorite piece of music, a poem, the scent of a flower, a moment feeling the breeze on your face, or simply gazing at the moon. Whatever it is, pausing—even for a few seconds—to notice beauty nourishes the soul. It benefits everyone and can be a gentle help to those seeking healing.
Below is a simple, flavorful recipe that pairs well with leisurely days outdoors: Crispy Duck Breast with Chipotle Orange Sauce. The sauce is easy to make and brings a spicy, citrusy brightness to the dish—ideal for a busy day or a relaxed evening.
Crispy Duck Breast with Chipotle Orange Sauce
Ingredients
Duck
- 2 (1-lb) boneless Muscovy duck breasts or 4 (1/2-lb) Long Island (Pekin) duck breast halves with skin
- Kosher salt and freshly ground black pepper
Chipotle Orange Sauce
- 3 cups fresh orange juice
- 1/3 cup fresh lime juice
- 1 tablespoon maple syrup (optional)
- 1 tablespoon finely chopped chipotle pepper in adobo (more if you like it hot)
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon salt (such as Celtic sea salt)
- 2 tablespoons rendered duck fat (optional)
Instructions for Chipotle Orange Sauce
- Combine the orange juice, lime juice, maple syrup if using, chopped chipotle, cinnamon stick, cloves, and salt in a heavy saucepan over medium heat.
- Reduce the mixture until it thickens to about 1 cup, about 20–30 minutes.
- Let the sauce cool slightly, then strain it through a sieve to remove solids.
Instructions for Crispy Duck Breast
- Rinse and pat the duck breasts dry with paper towels.
- Score the skin and fat in a crosshatch pattern without cutting into the flesh.
- Season both sides with kosher salt and freshly ground black pepper.
- Heat a skillet over medium-high heat. Place the duck breasts skin-side down in the dry pan; you don’t need to add oil.
- Lower the heat to medium and cook until much of the fat has rendered and the skin is crisp—about 8 minutes for Muscovy and about 4 minutes for Long Island or Pekin breasts. Flip and cook to your preferred doneness; an internal temperature of 130°F yields a medium-rare finish.
- Remove the duck from the pan and let it rest for about five minutes before slicing.
- Stir two tablespoons of the rendered duck fat into the Chipotle Orange Sauce for added richness and reserve any remaining fat for other uses (refrigerate).
- Slice the duck breasts and serve immediately with the warm sauce.
Serves 4–6
This chipotle-orange sauce is versatile—try it with roasted turkey or other meats. If you follow a strict paleo or Whole30 plan, omit the maple syrup; the sauce will be a bit more tart but still delicious.
I’d love to hear from you—leave a comment and share what you do to notice beauty in your life and how it has affected you.
Thanks for stopping by. Have a beautiful day.
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