Despite a recent string of ffwD recipes that elicited a less than enthusiastic response from me, it was a great change of pace this week to actually look forward to making one instead as I’ve never eaten duck before. My only experience with duck was watching Ina Garten serve sliced duck breasts over a salad with orange segments which looked rather tasty.
To my surprise, my duck breast was very tender and juicy. Though, I don’t think I let it rest long enough before I sliced it (as you can tell by the photos). And, I don’t think I stirred my honey, balsamic vinegar and lime juice glaze enough, but it tasted simply delicious drizzled over the sliced duck. I’m already planning on using this glaze in the future on other meats! The only minor downside to making the duck breast was that the scent of duck fat lingered in the air long after the meal was over. Though, the duck breast was too delicious for the scent to even matter.
To see how other bloggers whipped up this twenty-minute honey-glazed duck breast, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.