Honey-Glazed Duck Breasts

This week’s French Fridays with Dorie recipe represents a first for me:  cooking with duck.  In fact, I suspect it is a first for many of my fellow Doristas.

It’s funny how the mind can play tricks on you.  When I read the label on the duck breasts I purchased, I thought it said, “Peking Duck Breasts”.  It seemed a little strange that someone would assume I’d be making Peking Duck.  Then I read Dorie’s “basics” on duck and found that “Pekin” ducks are a common type of duck available in the U.S.  I checked my label again and sure enough it said, “Pekin Duck Breasts”.  I learned something new!

Back to the cooking of the duck.  Twenty-Minute Honey-Glazed Duck Breasts is an excellent introduction to cooking with duck.  Breasts are a lot less scary than a whole duck, and the recipe takes you through all the necessary steps for successfully cooking with duck:  scoring the skin and fat, letting the duck “rest” in the oven for a few minutes, and mentioning that duck is best when it is still a bit rare.  Also, duck breasts are best served sliced on the diagonal; it helps tenderize them.

Cooking went smoothly for me.  Although I do feel the timing in the recipe is more appropriate for larger duck breasts.  I had small duck breasts and found the cooking times to be a little long.  In fact, I overcooked them slightly.

I enjoyed cooking and eating the duck.  The balsamic-honey-lime sauce was really nice with the meatiness of the duck.  I served these on a bed of mixed greens with roasted potatoes on the side.  I was surprised that the duck was more like meat than chicken.  I doubt I will cook with duck very often, but this was a fun recipe to try!

See how the other FFwD participants fared cooking duck here:  Honey-Glazed Duck Breasts.

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8 Comments

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8 responses to “Honey-Glazed Duck Breasts

  1. Glad you enjoyed. I definitely thought this was a closer match to something like a pork tenderloin than chicken or turkey.
    It’s fun to try something new, isn’t it?
    Have a great weekend.

  2. While I’ve ordered duck breasts many times in restaurants (it’s a favorite), I never even though it would be simple enough to it at home. What a revelation! I’m glad you enjoyed it too.

  3. Your duck looks so good! I don’t think I’ll cook it that often either because it is so darn expensive here, but we loved it so much I will definitely be looking out to see if it every goes on special. Have a great weekend, Karen!

  4. Agree with you on the timing, I too had smaller duck breasts and had to reduce the cooking time quite a bit. And even then I ended up overcooking them a tad. Oh well, they were still tasty.

    Always fun to learn something new, especially when it tastes good!

  5. So happy that you enjoyed your first escapade with a duck! Your meal looks wonderful.

  6. Looks like you had great succeess on this! Love how your plate looks with the baby potatoes and greens! Congrats on a successful Dorie Recipe!
    Happy French Weekend!

  7. Don’t you love when you get to do something you have never done and it turns out to be great! I love duck but have never cooked it either. I was really looking forward to this one but we happened to be traveling. I will definitely be making it soon. Your dinner looks wonderful!

  8. Your duck looks great. I love the idea of serving it over greens – great presentation!

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