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.
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 :)