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The choice was easy and honestly, butchering a duck is way easier than a chicken.
See, simple!!!
Ok, after seeing kumquats everywhere, the day I decided to make this recipe, there were no kumquats to be found. I used tangerine for the sauce. To be honest, I don't really like kumquats, I only use them for garnish. I found a great dried slightly sweetened orange that I served with the duck. I recently attended a wine event and they were sampling a few dried fruit slices. So good, I had to buy them. If you can find these, try them. Great with a slice of Parmesan cheese too!
The sauce was quite simple, wine, balsamic vinegar, shallots, spices, chicken broth, and a lot of reducing down. I have to say, this sauce was amazing. I worked in a 5 star French restaurant with a very famous chef and I would say, this version is pretty close, if not better...hmmm.
Seared the duck breasts in a very hot, dry pan, I chose a Dutch oven, so oil wouldn't splat everywhere. Finished in a 250 degree oven for 5 minutes. In the mean time, I removed most, but not all the oil, of the oil from the Dutch oven, poured the sauce in and turned off the heat while I finished off the duck in the oven.
This was the lovely wine my husband chose to serve with the duck and I used in the sauce...delicious! To see other versions of this recipe go to French Fridays with Dorie, click here.
Gracie, it all looks amazing, of course, and I bet it tasted that way, too! I agree that the sauce was lovely--I used clementines instead. I'll have to try with some Beaujolais--I was just thinking that'd be a great seasonal pairing closer to Thanksgiving when the new vintage is released!
ReplyDeleteYes, your dish looks like one you'd find at an elegant restaurant! Brava!
ReplyDeletethose fruit crisps were one of the sponsors at last year's IFBC, they are neat and taste so good! :) I love that you broke down a duck for the breasts, what are you going to do with the rest of the duck??
ReplyDeleteI am so impressed that you butchered the duck yourself! It does look amazing! Glad you enjoyed this one…it was a hit in my house too! Happy Friday, Gracie!
ReplyDeleteReally beautiful, Gracie! I love that you found dried oranges, too.
ReplyDeleteI remember those fruit crisps from last year's IFBC. They were addictive - I couldn't separate from their table. That's big and well deserved praise for this recipe!
ReplyDeleteNice job! Like you, duck is my #1 choice of what to order in a restaurant. And I have broken down a duck when I couldn't find the parts I needed. I wish duck were more popular because it can be hard to find. I discovered those fruit crackers at IFBC last year. Love them! Your meal looks restaurant-worthy! Glad you enjoyed it so much.
ReplyDeleteGreat job on your duck skills, everything looks beautiful. We both enjoyed the recipe as
ReplyDeletewell as all of Dorie's other duck recipes.
I made duck with orange too. Kudos to you for butchering a duck, I am impressed. Looks like I need to search out those fruit crisps.
ReplyDeleteGracie your meal sounds elegant and sophisticated! I will look for those dried orange slices!
ReplyDeleteJust to note, Gracie, that, unlike Adriana, I don't remember those fruit crips from last year's IFBC conference. (I sat with her so I suspect she took mine!) Anyhow....I wish you'd been in my kitchen to show me how to butcher a duck properly. I was one of those who had to pay through the nose for two breasts. Your duck looks so perfectly pink. Those fancy, schmazy restaurants have nothing on you. The wine looks very nice also. It appears that you choose to cook with good wine as well as drink it. I don't think I rise quite to your level but I try to do that also.
ReplyDeleteThose fruit crisps look delicious -how did I miss them at IFBC?
ReplyDeleteThe duck (and wine pairing) look splendid.
Wow, crazy prices - I would have gone for the whole duck too! Your finished dish looks devine.
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