At Caesars Palace in Las Vegas, Central Michel Richard executive chef Todd Harrington’s restaurant is open 24 hours a day. Surely he’s pleased a number of eloping Vegas brides with his duck entrée, the subject of our second Instant Aphrodisiac.

“Roasted duck with cinnamon is an elegant choice for a romantic dinner and easy to prepare,” he says. “It’s webbed with love and designed to impress any lady this holiday season. This entrée will light up the night.”

The best part is, similar to steak, it’s pretty low on ingredients and required skills. From Harrington’s brain to yours, here are the basics.

After the duck breast is cleaned, insert quarter-inch ‘score checker board’ cuts on the skin with a sharp filet knife. Let the duck dry out for three to four hours in the fridge, then season with cinnamon, salt and a little cumin.

Place the duck into a cold pan and heat up until the pan is smoking hot—much like your night ahead. As much as you may be tempted, don’t move the duck. The fat will render through the score marks and once it’s rendered (and not sticking to pan), turn it over and turn the pan off.

Let the duck sit for no more than eight minutes while the top side sizzles to perfection. Then throw it on a plate with some roasted veggies and serve.

Oh, one more thing that is sure to impress: Casually mention that roasted duck should be cut into thin, elegant slices to complement the medium rare texture. And whatever you do, don’t ask her to slice yours for you.