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Ffwd: Duck breast with fresh peaches
Julie Cecchini
2 servings
IntermediateSince 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.
Total Steps
9
Ingredients
9
Tools Needed
1
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Ffwd: Duck breast with fresh peachesIngredients
- 2 pounds duck breast
- 1/2 teaspoons freshly ground pepper
- 1/2 teaspoons sea salt
- 1 tablespoons Herbs de Provence
- 3 cloves garlic
- 1 teaspoons honey
- 1/4 cups ruby port
- 1 teaspoons coconut oil
- 4 peaches ripe but still firm peaches
Instructions
1
Step 1
Score the fatty side of the duck breast and rub with salt, pepper and herbs.
2
Step 2
Place in a shallow bowl with garlic, honey and port.
3
Step 3
Add peach halves. Allow to marinate for at least 2 hours.
4
Step 4
Heat grill.
5
Step 5
Rub grates with coconut oil and place peach halves on the grates.
6
Step 6
Place the duck, meat side down and grill for 5 minutes.
7
Step 7
Turn over and finish for 2-3 minutes.
8
Step 8
Let rest 5 minutes before slicing.
9
Step 9
Internal temperature of the duck breast should be 165 degrees F.