While he was gone this week then, with the FFwD recipe, my single girl meal treat was duck breast. I've always wanted to know how to cook duck breast but never got around to it, so I was happy to see this recipe come up. We are lucky to live in a neighborhood where we have a specialty English butcher. I picked up a vacuum packed 1lb package of magret duck breast, which was enough for two. At almost $17/lb, I was glad not to have to buy another! It had been a loooong week at work and school, so I invited a friend/coworker over to share. Lisa brought some rosé and a loaf of fresh bread over, I mixed a couple of bourbon cocktails, and we nibbled on Comté cheese and home-made pepper jelly while throwing dinner together. Not bad for a weeknight!
Before she arrived I roasted some cauliflower in the oven, and left it in the 250F oven while getting everything else ready. Please forgive the lack of a mise en place photo, or one of the duck breasts searing in the pot - Lisa and I were having such a good time chatting I just forgot! Besides, I'm not sure I could have taken a decent photo of the duck searing and fat rendering process. There was a LOT of fat spattering, despite the use of the cast iron casserole, and I ended up covering the pot with a splatter screen.
|Dorie didn't specify what kind, but I like white peaches better and used them here|
|I didn't measure anything - just eyeballed it and tasted.|
|The duck boobs enjoying a quick turn in the sauce to warm up again before plating.|
The sauce was outstanding. For those of you who don't really drink port wine, I would recommend using a strong, sweet fruit liqueur as a substitute. Aside from orange, you could try cherry, peach, or apricot (if you can find it). If you do try it, make sure to leave a link here and share! Bon appétit!