Ffwd: Duck breast with fresh peaches
Ingredients
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
Preparation
1
Score the fatty side of the duck breast and rub with salt, pepper and herbs.
2
Place in a shallow bowl with garlic, honey and port.
3
Add peach halves. Allow to marinate for at least 2 hours.
4
Heat grill.
5
Rub grates with coconut oil and place peach halves on the grates.
6
Place the duck, meat side down and grill for 5 minutes.
7
Turn over and finish for 2-3 minutes.
8
Let rest 5 minutes before slicing.
9
Internal temperature of the duck breast should be 165 degrees F.
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About
Since then I have had duck prepared in a number of ways, none as special as Dorie Greenspan’s 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.
Added:
Sunday, August 10, 2014 - 8:44am
