Ffwd: Duck breast with fresh peaches

Duck breast with fresh peaches
The first time I had duck was in a tiny hamlet outside of Exeter in Devon, England.  I think the village was called Tiverton, the name 
of the restaurant escapes me.  Two things I am sure of are that I was in the splendid company of David Palmer and the duck was to die for.  Rich and meaty, flavorful and filling.  Since then I have had duck prepared in a number of ways, none as special as Dorie Greenspans Around My French Table.  The combination of garlic, herbs, port and honey play as the perfect backdrop for Duck and local peaches.  On the grill its even better.  This is my adaption.

Duck breast with fresh peaches

  • 2lb duck breast
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1tbsp Herbs de Provence
  • 3 garlic cloves, lightly smashed, not peeled
  • 1 tsp honey
  • 1/4 cup ruby port
  • 1 tsp Coconut Oil
  • 4 ripe but still firm peaches, peeled, halved, and pits removed
 
Score the fatty side of the duck breast and rub with salt, pepper and herbs.  Place in a shallow bowl with garlic, honey and port.  Add peach halves. Allow to marinate for at least 2 hours.  Heat grill.  Rub grates with coconut oil and place peach halves on the grates.  Place the duck, meat side down and grill for 5 minutes. Turn over and finish for 2-3 minutes. Let rest 5 minutes before slicing. Internal temperature of the duck breast should be 165 degrees F. 
 

Duck breast with fresh peaches

Adapted from Dorie Greenspans Around My French Table.

 

 

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Picante Passion Burger with Picante Sauce

Picante Passion Burger with Picante Sauce

 

Burgers are also the quintessential summer food.  All American and perfect for outdoor eating, burgers offer versatility for the cook.  Spread out all the fixings for everyone to build their own or go upmarket and make specialty recipes.  This one is a favorite, pretty darn good burgers that fit the bill for a simple and satisfying meal.  Spicy, saucey and sumptuous they can also take a starring role at parties, picnics and potlucks.

Burgers are comfort food extraordinaire. Tasteless burgers leave a bad taste in your mouth. Two ingredients make the best tasting burgers; good meat and just the right seasonings. 

  • 1/2 cup mayonnaise
  • 1 tsp Picante Passion
  • 1 1/3 pounds ground beef sirloin, turkey, chicken or pork
  • 1/4 cup yogurt
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 cup diced white onion
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 4 slices pepper jack cheese
  • 4 Sesame Seed buns
  • 4 leaves lettuce
  • 4 slices tomato

Picante Passion Burger with Picante Sauce


Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 tsp of Picante Passion. Set aside. In a large bowl, mix together the ground sirloin, yogurt, red pepper, onion, garlic, 1 tbsp Picante Passion, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done.

When cooking hamburgers, whether on the grill or frying, never 'smash' the hamburger. Most people believe that removes grease from the hamburger, but that is not so. The grease melts and cooks out of the burgers with the heat from cooking, so what you are actually 'smashing out' is the natural juices, which makes for a dry hamburger.

During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the Picante Passion mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

 

More great picnic food:

Photo Credit: Julie Cecchini