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