OK, so I’m a week late with this French Fridays with Dorie post. It’s a good thing, too, since I haven’t made this week’s Spiced Squash, Fennel, and Pear Soup yet. But there’s always tomorrow. Hope springs eternal in the Divine kitchen.
This was a very simple recipe and was easy to throw together on a weeknight. Some of the other FFwD members had a difficult time finding duck breasts, and some of them paid quite a bit for them (up to $20/lb) once they located them. Fortunately, I have a local farm that was processing ducks this week, so for $4/lb and a bit of butchering, I had duck legs for confit, offal, the neck and carcass for stock, and two beautiful breasts for this recipe.
I scored the breasts to allow the fat to render as they cooked.
After preheating the oven to 250°F and heating a dutch oven on the stovetop, I put the breasts, skin side down, in the pan. I cooked them for 8 minutes, then turned them over and cooked an additional 2 minutes.
I realized when I turned them over that I should have cooked them slightly less time than the recipe called for, as the duck breasts were on the small side.
I wrapped the duck breasts in foil and put them in the oven while I made the sauce, which consisted of duck fat, balsamic vinegar, honey, and lime juice. I cooked the sauce for a minute or two, then put the breasts in the pan and heated them on each side for about 30 seconds.
I sliced the breasts on a cutting board, then drizzled some of the sauce on top.
The duck breasts were slightly overcooked for my liking, but were still juicy, tender, and delicious. I tried a piece before plating, and ended up eating both duck breasts (with the help of A, who had already had dinner) directly from the cutting board. The meat was savory and not at all greasy, and the sauce was sweet, tangy, and slightly sour.
I could eat these duck breasts any night of the week. And since this is such a simple recipe, I’m sure I’ll be making them again soon.