20 Minute Honey Glazed Duck Breasts

This was a great introduction to preparing duck for us - simple ingredients, easy prep and quick cooking time.  This recipe was a hit all around ~



Per Nana:

If I submit another blog about not ever doing, tasting 

 or using another item that has appeared in any recipe

 from FFWD,  I will really have all you Doristas wondering

 what I have been doing for 80 years !

That said - I had never tasted duck before.

I truly love it. 

 Hubby has been telling me for years how fatty

and greasy it was when he last ate it (on an airplane???)

 so I never attempted to cook it before.

Over the years (with various failed diets) I have come

to dislike  chicken with a passion.  Thinking this

would be similar, I was not initially enthused. 

Turkey I can handle - once a year, cause I know

there is pumpkin pie at the end.

This recipe, however, is a winner.

After preparing the breast I sliced it and it was quite rare. 

 However, I asked hubby to please try one slice "as is"

and the rest I zapped in the microwave to make everyone happy. 

 (After 57 years of marriage, I have picked up a few tricks)

Surprisingly, we both enjoyed it  rare.  

The sauce was drizzled over the meat

 and it was wonderful.

The preparation was very simple, truly

 fast food, and quite elegant to serve.

Per Tricia:

 As much as I enjoyed cooking this recipe and the

family's raves over the results - I have to share my

 favorite part of this French Friday. 

 Nana ran reconnaissance to secure the duck breast for us

 and that certainly kept us on schedule - ahead in fact. 

My younger son walked in after school and football practice....to

find me with the "Dorie book" out and an unidentified substance

on the counter.  "What's that ?"  I responded that it was duck. 

 All of a sudden he got a very confused look on his face

and said - with great alarm- "wait - what day is it ??" 

 Yup - my attempting to complete the recipe on a Wednesday

 had THAT affect on the household.  My second favorite part

 of this dish was that the duck breast came from the company

(D'Artagnan) Nana and I visited in the Chelsea Market earlier this

year - so great memories were associated with that. 

 Yup, this dish was bound to be a winner !

This recipe was everything Dorie said it would be and as usual,

everything behaved as Dorie told us it would.  And boy, was I

glad I used that big iron ware casserole as Dorie wisely suggested

 - that duck did indeed splatter everywhere when cooking. 

My family agreed that this sauce was even better

 than they anticipated.  With the strong ingredients of fresh

 lime juice and balsamic vinegar in the mix, my husband was

 particularly surprised at how well they all complimented each

 other without one overpowering the flavors. 

 I would make this again in a heartbeat - if duck ever goes on sale :)