Friday, August 9, 2013

FFWD ~ Duck Breasts with Fresh Peaches

Oh no!  I forgot my garnish!  Just take the pictures, so we can eat!

I have been looking forward to this weeks French Friday pick for some time now. The recipe was for Duck Breasts with Fresh Peaches. I adore duck, but have never cooked it before. Actually, I’ve always been a bit put off about cooking duck.  That’s the best thing about Dorie…she takes me out of my comfort zone.  We’ve had a month of, very easy to put together recipes.  Some I ate by myself, because they were not Bill-friendly.  Although my hubby’s pallett has grown considerably, since I started French Fridays, there was no way he was going to eat the Dieter’s Tartine, or for that matter the Tzatziki.  However, I knew he would love the duck.

The week started out, by trying to find the duck breasts that I needed for this recipe.  My grocery store told me they always carry duck but, when I tried to buy it they were out. In fact, I started to doubt they really carried it at all.  So, I decided to go to a butcher about 30 minutes away, but you know what they say about the best laid plans. My week became crazy busy, and I totally forgot about the duck!  I started to clean out my garage with my husbands help.  One thing led to another, and before you knew it, I was painting the floor and walls of the garage.  Then the rains came!  This morning my freshly painted garage floor had puddles of water on it.  Oh well!

The best entree I’ve made from this book…and that’s saying something!

Back to the duck! I decided to call my grocery store and ask again, if they had any duck?  The butcher told me, after some searching, they found four breasts.  I asked him to put two aside for me, I finally had my hands on the elusive duck.
At about 5 pm I pulled out all my ingredients, scored the duck skin with a crosshatch pattern, and sprinkled it with salt and pepper.   I placed the breasts, skin side down, in a deep casserole pan that was preheated on medium high heat.  Dorie suggests cast iron if you have it, I don’t.  I used my Le Creusit, being careful not to heat the bottom without a bit of oil in it. I cooked the duck for about 8 minutes or, until the skin was nicely browned and crisp. I then turned them over and gave them another two minutes.  When done, I transferred the breasts to a piece of aluminum foil, sealed them lightly, then placed them in a pre-heated 250 degree oven.  That was it for the duck.

Onto the sauce, which I have to say I questioned!  Sorry Dorie!  I didn’t think I would enjoy the flavors.  Boy, was I wrong!  First, I poured off most of the duck fat leaving about a tablespoon in the pot. I peeled and sliced the peaches, and put them into the pot with the thyme and garlic. Take the peaches out of the pot and keep them warm by placing them on a plate, and then placing the plate in the oven with the duck.  The sauce came together quickly...honey, port, vinegar (balsamic and white wine) and butter!  Thirty minutes later, dinner was done.  I was in such a hurry to serve this while hot, I forgot to garnish with the thyme! I did get my pictures though!  Barely!  We just wanted to dig in!
Again, I’ve been pushed out of my comfort zone, learned a new technique and made one of the best dinners I’ve yet to make for French Fridays!  A 10 + for sure! Amazing!  Happy Friday everyone!

This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here.  Give it a try…you’ll be so happy you did! To see what the other Doristas have done, check it out here.



The elusive duck breasts
Peaches with the garlic and thyme 
Duck breasts in foil
Duck Breasts with Fresh Peaches
So utterly delicious!
Bon Appétit

30 comments:

  1. Hi Kathy! I like duck too, but I haven't cooked with it either. Maybe this a good time to start! Your duck looks BEAUTIFUL and DELICIOUS. Thank you for sharing!

    ReplyDelete
  2. Best entree you've had from the book is not faint praise! Your version looks amazing, Kathy. I would have never known you took the pictures in a hurry :-)

    Bet those NJ peaches made this dish extra special too!

    ReplyDelete
  3. Kathy, "Again, I’ve been pushed out of my comfort zone, learned a new technique and made one of the best dinners I’ve yet to make for French Fridays! A 10 + for sure! Amazing!" - AMEN to that sentence. I thought all the same things after making this dish. Don't you think we could also pull this off for company? Loved your stories about Life getting in the way of ducks. This morning I had an entire busy morning planned and am still sitting in my bathroom with my third cup of coffee (remembering I no longer have a garage to clean out and paint). Now, I didn't even peel my peaches, just cut them in half and removed the pit. Made the recipe even easier. I loved the sauce also. Wish I had made more. Your dinner looks beautiful.

    ReplyDelete
  4. Your duck looks delicious. Kudos for taking the time to make this and venturing out of your comfort zone. Dorie has that effect on me as well sometimes.

    ReplyDelete
  5. Even though mine was a disaster, looking at your delicious results makes me want to try again. I did not peel the peaches,
    something I always do when eating them as a fruit, but that was probably the best part of my dish. Have a great weekend.

    ReplyDelete
  6. Oh Kathy, you did a magnificent job here!!! I love duck! Although, I haven't had it in way too long. I would be hesitant about including the peaches too but if you say it works, then it works!

    Thank you so much for climbing out of your comfort zone to share...

    ReplyDelete
  7. The sauce was one of the best things about this dish. Yours looks so vibrant - I want to eat it again, this time at yours.

    ReplyDelete
  8. It looks beautiful and I do think it will get a lot of play now that I think I have duck down pretty well. This looks so beautiful and juicy I feel good with my thoughts on it!

    ReplyDelete
  9. Your entire dish turned out looking wonderful! I'm glad you made the 30 minute trip to get the duck breasts!

    ReplyDelete
  10. Kathy,
    What a beautiful dish! A 10+...well then I must try it! It's just so pretty! I've never even considered making duck, but after reading your post, I am absolutely going to make this dish!
    xo
    annie

    ReplyDelete
  11. I think is beautiful, and duck and peaches a nice récipe!

    ReplyDelete
  12. Love the presentation and I love the peaches in the recipe.

    ReplyDelete
  13. wow I love the gravy!! Rich duck breast and sweet juicy peaches are a heavenly match.

    ReplyDelete
  14. Beautiful, Kathy! And a winner for the Bills!!!

    ReplyDelete
  15. Your duck breasts look delish:) Great job. I have heard such great comments on this dish, I need to play catch up and make it. Have a great weekend:)

    ReplyDelete
  16. Kathy my mouth is drooling over your photos and presentation. Please send some to Palm Springs!

    I think you win furthest distance traveled for obtaining duck breast - you are so dedicated!

    I also love the fact that this group makes me cook things I normally wouldn't. It's fun to explore :)

    ReplyDelete
  17. Gorgeous!
    I think all of our pallets have expanded since FFwD - I have my peeps eating things they never would have touched before.

    Fortunately, I had a lone duck breast hanging out in the freezer this week or I am sure it would have been a duck hunt...

    ReplyDelete
  18. Looks like a fabulous dinner and your photos are so enticing! So glad you found the duck! :)

    ReplyDelete
  19. Wow, Kathy! It sounds like you had a productive week. Learning to sear duck breasts is one of favorite things in this book. You must have missed the earlier duck recipe if this was your first time. So delicious! I also forgot to garnish with thyme. Oops. Your comment about this not being Bill-friendly made me laugh. This one was only semi-Howard-friendly. He was on board with the duck, but NOT the peaches. I loved both parts.

    ReplyDelete
  20. Kathy, this looks like such an elegant meal - I love duck and the combination of sweet and savory in this recipe is very appealing - since we were "out of the country" for a bit, I did not get to make this dish, but there is "make-up" week this Friday, I am sure that I will get a chance to make this lovely recipe.
    Have a nice Sunday!

    ReplyDelete
  21. That is one lovely dish! The flavours sound amazing and I can see why you liked it so much.
    Yes, one of the benefits of blogging is pulling our families out of their comfort zones!

    ReplyDelete
  22. The only way I eat duck is in Chinese restaurants as Peking Duck and I love it. I am sure this dish is delicious because duck goes perfectly with sweet and sour flavors! Beautiful colors as well!

    ReplyDelete
  23. your duck looks fab! :) Im a bit nervous about the peaches but here we go! Giving it a go tonight... I've had some renewed faith reading your post!

    ReplyDelete
  24. Yes,, I love how Dorie takes me out of my comfort and taste zone. Some of the flavor combinations we made (endives and grapes etc) were strange to me but I ended up enjoying them. Your duck looks beautiful.

    ReplyDelete
  25. Kathy, this has to be your most perfect and superb entrée from Dorie! I adore duck breasts...only made it twice, but pairing it with the fresh juicy peach slices...a 'match made in heaven', so juicy, moist, and droolworthy delicious! Gotta pin this!

    ReplyDelete
  26. Great to hear and see the success of your duck with peaches entree! Great to follow the Around My French Table cooking adventures!

    ReplyDelete
  27. We love duck but have a terrible timing finding it plain. It is all pre-flavored. Loved that you've used peaches. They have been fantastic this year.
    Sam

    ReplyDelete
  28. Your duck looks perfect Kathy! I didn't find duck but admittedly I didn't look as hard as you did. I still need to do my posting but we loved this with chicken breasts.

    ReplyDelete
  29. Really great photos! Your peaches are just gorgeous. I'm so glad the duck was worth all of that searching.

    ReplyDelete