This week’s French Fridays with Dorie challenge is for Pan-Seared Duck Breasts with Kumquats. Well, in SoCal, so many people have Kumquat trees that it’s hard to find them in markets because they’re just not that profitable as perishable items go. Needless to say, we’re the only people silly enough to grow citrus at the beach, so none of our neighbors have any. Since I’ve been inexplicably reluctant to try any of Dorie’s Duck recipes, that left me all the others to choose from.
|Seared duck with rich honey, balsamic, and lime glaze|
I’ve been working very hard to dispel my pre-conceived ideas about food and just try things. This started in Charleston two years ago when I decided to try alligator and actually enjoyed it. It’s been a steady process, but participating in FFWD has opened my mind to so many flavor combinations and cooking techniques, that I decided I needed to act like a grownup and try duck (note the use of the word “act!”). Since we had everything on-hand to make the Twenty-Minute Honey-Glazed Duck Breasts that the rest of the Doristas made three years ago, we opted to try that recipe, instead. And, we did actually have limes on our trees!
Twenty-Minute Honey Glazed Duck is a trouble-free entree for a weeknight. In the States, we’re accustomed to think of duck as a special occasion or restaurant meal, but in France, it falls into the regular rotation of meats. While it wasn’t my favorite dish, I did enjoy the caramelized edges.
|Jerusalem Artichokes au naturel|
I also missed making Roasted Jerusalem Artichokes a few weeks ago. Thanks to my fellow Dorista, Mardi of eat.live.travel.write, who found this comprehensive explanation of Jerusalem Artichokes/Sunchokes/Topinambour. In short, they are edible tubers with the subtle flavor of artichokes. When roasted, they become very tender. They are incredibly homely in their natural state, but peel and roast them, and they resemble new potatoes. Dorie’s version is enhanced with the flavors of garlic, thyme, rosemary, olive oil, and sea salt. Slightly sweet, Jerusalem Artichokes caramelize a bit when you roast them. Although not very easy to find, they make a great switch from potatoes or rice.
|Humble tubers loaded with flavor from our garden|
|Chez Lester – Your table is waiting|
|Halter Ranch during the Paso Robles Zinfandel Festival|
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!