From Around my French Table, page 229, we learn how to prepare this wonderful dish. I, along with some of my other fellow duck-virgin Doristas, had never prepared duck breasts. As an adolescent I talked my mother into buying a duck to accompany the ham for Christmas dinner. I prepared an orange sauce and roasted the little guy in the oven. I really liked it. I'm a dark-meat fan anyway. A whole bird of dark meat- yay! Just never did it again. I order duck breast and duck confit dishes often when I see them on a restaurant menu.
This amazing dish has only 3 ingredients besides the duck: balsamic vinegar, honey and lime juice. Even if you don't like balsamic vinegar, you might like this glaze. It's a delicious accompaniment to the duck.
|Score the very thick layer of fat|
|Sear the breasts, fat side down|
Wow, I should have taken a photo of the fat in the pan after searing. If you sear them too long they're overcooked and tough. I tried not to do that. As usual, Dorie's instructions are impeccably written.
I served our duck with Endives, Apples and Grapes, from page 338.
|Finished meal- Bravo!|