Although, not for the obvious seasonal reasons.
Anyone that follows me on Instagram will know that I am
This week's turkey fascination moment came with the realization that turkeys can fly. Not just little puddle hopping flying, but flat out flying...
Where have I been?
|Bright red cherry sauce makes the meat appear pinker than it is...|
Apparently, flying turkeys are a heck of a lot easier to come by than kumquats in Upstate NY during early November.
So of course, I used cherries.
Because, duck and cherries...well, what's not to love there?
This recipe was intended to be an udpated version of duck a l'orange - a dish I have made an enjoyed several times. But in the absence of kumquats, duck "a l'cherries" sounded like a good idea to me.
Dorie's duck recipes have been one of the great highlights of Around My French Table, for me. AMFT has unlocked the secrets of preparing restaurant quality duck entrees in relatively brief amount of time.
In this dish, most of the components are able to be prepared ahead of time - a huge bonus, in my world.
First of all, kumquats (or cherries, in my case) are gently simmered in a sugar-water syrup, resulting in slightly candied fruit. While these are cooling, a simple sauce of wine (I used a Malbec), chicken stock, peppercorns (pink), shallots, orange juice and some of the liquid from the candied fruit is prepared.
Our local whole foods store (not Whole Foods...) had these beautiful magret duck breasts available. Since only two out of the three eaters will touch duck, one large breast was going to be more than enough for our servings (the duck hater was served a pork tenderloin). A short sear on each side brought the meat to pink perfection (not red, as the pictures would suggest).
I thought that once paired with the "candied" cherries and red wine sauce, this was a company-worthy meal - that is, if one felt like sharing.
I do have one sad footnote to this otherwise happy story... After I had cooked the duck, I carefully strained off all the cooking fat and had set it aside in a measuring cup to cool and save. Someone thought they were being helpful and dumped out all that beautiful duck fat before I could get the first words of protest out of my mouth. Oh, that hurt.
On the positive side, I had help cleaning up - so, there is no use crying over lost duck fat...or something like that.
This post participates in French Fridays with Dorie. The recipe for pan seared duck breasts with candied kumquats and red wine sauce can be found here on Epicurious