Lavender Honey & Orange Glazed Duck Breasts |
At present, my intrepid sous chef
is only concerned about one kind of duck challenge: the Oregon Ducks’ upcoming showdown with the
Stanford Cardinal. No, he is not an
Oregon Duck by education or geography. In
fact, since childhood he has been a USC Trojan fan (and later a USC law school
graduate). But he loves the Ducks’ style
of play: fast, fast and faster.
I am not a football fan, but I am a
fan of great recipes that can be prepared quickly during the halftime of some
important college or professional football game. This week’s French Friday’s with Dorie challenge of
20-minute Glazed Duck Breasts fits the bill (pun intended). During football and Holiday seasons I’m
looking for quick and easy meals and rapidly tire of home delivery and drive
through. So the thought of making such a
cosmopolitan dish as duck breasts was very appealing.
There are lots of waterfowl in the Palm Springs area owing
to the proliferation of water features on the over 100 golf courses and the quintessential
backyard pool to cool oneself during the long and arduous summers. But what is flying, quacking and generally messing
sea and land locally is not necessarily found in our markets. I had once seen duck breasts at Bristol Farms
in Rancho Mirage and so there the quest for the Holy Duck Grail began and
ended. Of course, there were no duck
breasts available at that time, but the fowlmonger did have a nice 5-pound duck
that we could have. A look of
consternation passed between me and my sous chef that was noticed by the fowlmonger. After some pleading, he graciously butchered
the beast into two de-boned filets, two legs and some other parts that were
best left with him. Had we tried this at
home, Dorie’s 20-minute recipe would have likely included an unproductive hour
of preparation and the risk of losing one or more digits.
As an aside, Dorie’s recipe did not specify whether the duck breast should be boneless and whether or not fresh was preferred over frozen. For ease of preparation and speed, I assume boneless is the correct choice, and I always prefer fresh to frozen, except for my margaritas and daiquiris.
My first duck - The veggies were roasted in duck fat and unbelievably good! |
Scored Duck Breasts - Chef & Sous Chef tied in final score! |
My two small, but expensive, duck breasts at the ready, I
scanned Dorie’s recipe and was so shocked at its simplicity I had to read it
again. Indeed it was simple, except for
one thing. I had never “scored” a duck
breast and did not know how to do it. The
entreaty to my sous chef was met with sarcastic comments about “the Ducks’
score at will” and “I should stick to my own species.” When he had calmed, he demonstrated the
technique on one breast and I did the other.
A good, sharp knife is essential for this task and be sure not to cut
into the meat in the process.
After a good scoring, the duck breasts were ready to sizzle
in my Dutch Oven. Dorie mentioned that using
a Dutch Ovens helped contain the splattering duck fat. This was an excellent tip that saved my
stovetop from looking like a grease bomb had exploded! It’s amazing how much fat can come from two
duck breasts. For those without a Dutch
Oven or equivalent, a splatter screen is a good alternative.
At the beginning |
Flipped for the last 3 minutes in Dutch Oven |
Duck Breasts after a 5 minute rest |
Fresh local oranges, juicy and sweet! |
Lavender Infused Honey |
Glazing the duck breast |
Magnifique! Dinner in 20! |
The recipe for my inspiration, the San Permis:
San Permis
San Permis at Sapphire Restaurant Laguna Beach |
Cava (Spanish Sparkling Wine - Chilled)
1 ounce Cointreau
Lavender Infused Honey (honey, lavender, orange zest)
Coat inside of Champagne glass with lavender infused honey. Pour in Cointreau. Top off with chilled Cava.
To read other Dorista's French Friday with Dorie experiences:
Nice improvisation on the glaze! I'll have to try the San Permis - sounds delish. :)
ReplyDeleteChristy, this is the first time I visit your blog and I really enjoy your post! The way you described about your sous chef's passion for Oregon Ducks really made me smile because you reminded me of my BF's loyalty to his team. The lavender-infused honey and orange juice combination sounds fantastic and I'm glad the dish turned out so well for you!
ReplyDeleteOooh, now I need to seek out (or make) a San Permis. That sounds awesome! Your duck looks delicious! I couldn't find duck breast, and scrapped the idea for a few weeks, until the supermarket said they'd have them. Nothing about the idea of breaking down an entire duck appeals to me.
ReplyDeleteit IS nuts how much fat comes off the breasts, but it helps to keep the duck moist, huh? :) nuts anyways! Glad you liked it! Did you not want to use lime? I bet orange tasted more traditional! :)
ReplyDeleteEntree salad = perfect idea. The greens would definitely help break up the richness of the duck. Great thinking.
ReplyDeleteLove your lavender and orange twist on the glaze!
ReplyDeleteThe lavender honey sounds amazing. I'm going to have to be on the lookout! I sympathize with your football situation. We have the same thing at my house, only it's LSU. Tomorrow could either be a wonderful day, or a day that will live in infamy!
ReplyDeleteMy stovetop was such a mess even though I used a Dutch oven AND a splatterguard. It was worth it though. I loved this. Serving the slices over arugula sounds delicious. I really enjoy entree salads. I'm so glad you gave the recipe for hte San Permis. Bubbly is one of my favorite libations. Have a great weekend, Christy!
ReplyDeleteI am so glad that I cooked my duck in my Dutch Oven because of the splattering - it was such a great tip. I loved the sauce so much and I bet it is just as delicious with orange juice. The skin on your duck looks so nice and thick and that cocktail looks perfect and I wish I could have one right now! TGIF!
ReplyDeleteLove the sound of the orange and lavendar flavours. Your golden crisp duck looks great. The legs will take longer to cook, but I am not sure how long as I only found out by tasting that 20 min was not quite long enough - though it was for the thigh.
ReplyDeleteFantastic looking duck! I really should eat more of it but you know it can add up $$. I love your blog and will be checking back in :)
ReplyDeleteTake care..
Your meal looks so wonderful - and the orange and lavendar honey sound like they took it to another level. Beaufully done!
ReplyDeleteI love the combo of arugula salad and the duck, it looks wonderful. I'm
ReplyDeleteglad I used my dutch oven as well, it saved a lot of cleaning up. I like the
sound of that orange and lavender added to the glaze.
Beautiful duck!! I love your twist on the glaze...good call :)
ReplyDeleteWhat a lovely well written post! I so look forward to reading more!
ReplyDeleteChristy - I grew up in Palm Desert, but I didn't cook then and there weren't any Bristol Farms! Loved this post and your glaze, but you'll need to twist my arm on that cocktail...NOT...I'm all over that one ;-)
ReplyDeleteYour duck looks amazing! I bet it made a great salad. I'm getting a whole duck from a farm tomorrow, so I'll have to break it down myself. It's sure to take more than 20 minutes to do this recipe, but I bet it will be worth it!
ReplyDeleteWhat a great looking meal! Both of your duck dishes look fantastic! Can't wait to try this one. I have been looking forward to it for awhile and then I miss it because we were traveling. Very nice post!
ReplyDeleteNice post! Looks like a perfect meal.
ReplyDeleteI just love how these take their color from that glaze and your take on it sounds great. your sous chef had me laughing. I finally got around to this for Chef's choice today and so glad i did.
ReplyDelete