MEAL OF THE WEEK: DUCK BREAST WITH GRILLED PEACHES

DUCK BREASTS ARE NOT ONLY SIMPLE TO MAKE, BUT AMENABLE TO ALL MANNER OF SEASONAL VARIATIONS.  I’VE MADE THEM WITH TURNIPS, WITH APPLES, PEARS, POTATOES, AND, IN THIS CASE, LATE SEASON PEACHES (O’HENRYS, TO BE PRECISE, BUT REALLY ANY PEACH WILL DO.)  COMPARED WITH A GOOD STEAK, MAGRETS (AS THE FRENCH CALL THEM) ARE ECONOMICAL; SUITABLE FOR THOSE WHO DON’T EAT RED MEAT ANYMORE, EVEN THOUGH THEY SHOULD BE SERVED RARE.  THE LONGER THEY COOK, THE TOUGHER THEY GET.  FOR DIET-CONSCIOUS, LOW-FAT CHOLESTEROTERIANS, DUCK BREASTS ARE IDEAL BECAUSE ALL THE FAT IS IN THE SKIN, WHICH WHEN PAN-COOKED TO CRISPINESS, RENDERS MOST OF THE FAT; THE MOST DELICIOUS FAT YOU’VE EVER TASTED.  LEAVE AS MUCH AS YOU LIKE IN THE PAN TO FINISH OFF THE DISH WITH SAUTÉED PEACHES OR WHATEVER IS IN SEASON.  SHOPPING NOTE:  I GET MY MAGRETS FROM LIBERTY FARMS IN SANTA ROSA, CALIFORNIA.  I GET THE LARGEST SIZE SINCE ONE BIG ONE SERVES TWO PEOPLE.  IF YOU’RE ON THE EAST COAST, YOU’VE GOT D’ARTAGNAN. https://johnpleshettemealoftheweek.com/recipes/duck-breast-with-grilled-peaches/ 

SZ RANCH'S INCREDIBLE, EDIBLE EGGS

 
 

RECENT RECIPES

Share