This week's French Fridays with Dorie dish is Twenty Minute Honey Glazed Duck Breast. Sounds delicious, right? Well, it is - even if you ask the poultry shop for a breast and get sold a Maryland.
This dish comprises a duck breast, with the skin scored, then each side cooked until just browned, then making a sauce of honey, balsamic and lime, in which the duck is finally coated after resting in a slow oven for five minutes. Easy peasy!
I served my duck with pak choy stir-fried in honey and soy, and ate it for a weekend lunch.
To see what the other FFwD cooks thought, visit the LYL section of the FFwD website.
Ok, I am going to have to look up what a Maryland is (I am assuming you don't mean the US state of Maryland :-) )
ReplyDeleteLooks good - love the bok choy with it.
Sounds amazing--even if you didn't quite get that breast! Silly butcher! Duck is pretty hard to find here, except when you shoot it yourself and I believe waterfowl season has just started. Paul hasn't been out hunting yet, anyway! Fingers crossed he'll get some decent ducks this year because this recipe sounds delicious.
ReplyDeleteI made duck breast for another blog along this week and it was so good. I am looking forward to making this one very soon. I love the look of everything on your plate!
ReplyDeleteLook delicious Cakelaw!! gloria
ReplyDeleteWow is it really that quick? :o It looks great!
ReplyDeleteHi Cher, a Maryland is a leg and a thigh joined together.
ReplyDeleteLooks great, my husband actually likes the thighs better anyway. Your side sounds lovely as well. Bok choy is considered an exotic ingredient where I live (with a price tag to match) so I rarely get to have it anymore.
ReplyDeleteHow did it work out seeing the recipe was for a breast and not a maryland? I cook duck breast and they don't take too long but I find the legs take a few hours to get to the stage where the meat falls off the bone. Your butcher needs a hearing aid!
ReplyDeleteI've never had duck!
ReplyDeleteSorry they gave you the wrong piece but it looks tasty anyway!
ReplyDeleteI'm glad the technique worked out anyway, despite the butcher giving you the wrong thing. I would have been peeved if the whole thing was a disaster just b/c you didn't have a breast. Looks great!
ReplyDeleteI'm "eh" on duck, but the bok choy stir fry sounds fabulous!
ReplyDeleteWOW, it looks like you are eating veal on the bone or an expensive cut of beef! :) Looks great! I served mine with brocolini and rice and it was perfect!
ReplyDeleteOooo dark meat, even tastier! Did it take longer to cook?
ReplyDeleteLooks great!!! I love that you used a different piece of duck and it still worked well~
ReplyDeleteHi Candy, the thigh was done to perfection but the leg was still a little sinewy.
ReplyDeleteI am cracking up. I am originally from the US state of Maryland. I've never heard a thigh/leg called that before, but now that you say it, it does resemble the shape of my home state. How funny! I love duck in every form and your dinner looks delicious! Nice job.
ReplyDeleteLooks delicious! Quick question, with the leg and bone what was the timing for cooking? I happen to have remnants from my whole duck I need to create something with. This was certainly easy peasy!!
ReplyDeleteHappy French Friday!
I have never heard of a Maryland before either! How funny that they would give you a leg and a thigh instead of a breast! Bok choy would be perfect with this dish.
ReplyDeleteHi Christy, happy French Friday to you too. In my ignorance, I cooked my Maryland for the same time as the breast. I found that the time was sufficient for the soft, meaty thigh, but that the sinewy leg needwd longer (being lazy, I didn't bother, but it was not pleasant like the thigh).
ReplyDeleteI feel like I'm learning so much today! A whole new vocabulary! Even if it wasn't quite what you planned, it still looks delicious!
ReplyDeleteCakelaw, yours looks really good especially with the pak choy as a side ! I gave this a miss coz the poultry seller doesnt sell just the breast, she insisted that I take home the whole duck, thus I have to forgo this recipe . After visiting and seeing how the rest of the Doristas fared, I regretted not taking home the whole duck :) but I shall try it when the next time I get a whole duck...that is when the kids are home for their sem break. Now I will just drool :) Have a nice weekend :)
ReplyDeleteNormally, chicken thighs are so tasty, so I imagine this
ReplyDeletewas delicious. It looks wonderful, as do the sides.
Hubby and I both loved the recipe, and I know that
Tricia's family did as well. Can i ask what a "Maryland"
is?
Happily your meal looks wonderful. I'm sure the bok choy would be a terrific match. Maryland. Good to know!
ReplyDeleteI like that you do a side of bok choy to the dish and use thigh instead of breast.
ReplyDeleteWell, I"m looking to see how this turned out...I just can't bring myself to cook/eat duck, but I do like to take the kiddies to feed ducks at the park and we get lots of ducks in our yard...lay their eggs and we all raise the babies...they are pets, but wild...they just don't know they are wild. SO...can't eat duck. But nice to see what you did.
ReplyDeleteHi Nana, a Maryland is a leg and a thigh joined together.
ReplyDeleteI love duck - this dish is right up my street. I can imagine how sticky the honey makes the juicy duck flesh...drooooool!
ReplyDeleteThanks Duckie, I did.
ReplyDeleteI'll have to look this recipe up and give it a try. I have been too easily intimidated by duck and am determined to come to terms with it!
ReplyDeleteI don't know what a Maryland is either but from the looks of it you got a nice fun bone to knash your teeth on when it was done so it must be a good thing. I finally got around to this and so glad I did!
ReplyDelete