Ffwd: Duck breast with fresh peaches

Duck with Frresh 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.

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 with grilled peaches

Adapted from Dorie Greenspans Around My French Table.

 

 

More from this classic cookbook:

 


A Simple Winter Salad; Quinoa Tabouli

 

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Packed with vitamins and minerals, quinoa is as versatile as it is easy to prepare. I love it year around, but the winter is when I have fun with it.  I use it for pilafs and risottos, oreganatas and stuffings.  Above all my favorite is in salads.  This make ahead gem is fabulous outline for what looks fresh and delicious at your local market.


A Simple Winter Salad; Quinoa Tabouli

  • 1 cup Quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tbsp fresh citrus juice (lemon, lime, orange, grapefruit)
  • 1 tbsp Midwestern Garden Radish or 1 clove minced garlic
  • 1/2 cup Good Quality Extra Virgin Olive Oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber (diced radish works too)
  • 1 pint grape tomatoes, halved (or try 2 carrots grated)
  • 1 cup chopped flat-leaf parsley
  • 2 tbsp fresh ginger, minced (optional)
  • 2 scallions, thinly sliced
  • 1 avocado thinly sliced (optional)


Prepare quinoa as instructed here. Let stand, covered, for 5 minutes. Fluff with a fork.
Whisk citrus juice and Midwestern Garden Radish in a small bowl. Gradually stir in olive oil.

A Simple Winter Salad; Quinoa Tabouli

Add cucumber, tomatoes, herbs, ginger, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle dressing over the salad and fold in to incorporate.  Allow to sit and marinate for at least 1 hour before serving.  Season salad to taste with salt and pepper.

 

Other great grain ideas:

 

 

Photo Credit: Julie Cecchini