Compared to the recent swordfish, the price of duck didn't look all that
expensive. But I tend to only buy it when we have a FFWD recipe and
this week I decided that has been a mistake.
My guys LOVE duck and this recipe was no exception.
|It looks like steak- not poultry !|
All taste testers were anxiously on hand and very appreciative of the results.
When asked what might have been tweaked- all responded "not a thing".
|My poor camera- but I had to get a shot of this gorgeous browning !|
In fact, as much as they adored the prior teriyaki duck from another
Friday, they said they even preferred this one better.
Win, win, win. Thanks Dorie.
Unfortunately, this week's recipe did not turn out well at all.
It was definitely a cook's error all around. I think I browned the meat too
much, and yet- even though I cooked it a bit longer than called for, it was
still too rare for us. I sliced half the breast and zapped it in the microwave.
The peaches I used were white peaches without flavor. The ruby port had to
be strained because it had ???? in it (probably some cork, I hope)
There are times when you should quit while you are ahead. This was such a
disappointment to me because the first time we made one of Dorie's duck
recipes, Hubby and I raved so much that we used it again when we spent
the Christmas holiday in Vermont with Tricia's family.
Note from Tricia- Nana gave her leftovers to my sons who adore duck,
rare meat in general and RAVED about it. It was eaten when it hit the
kitchen and never made it into the fridge :)
Happy French Friday~