This week's French Fridays with Dorie dish is Twenty Minute Honey Glazed Duck Breast. Sounds delicious, right? Well, it is - even if you ask the poultry shop for a breast and get sold a Maryland.
This dish comprises a duck breast, with the skin scored, then each side cooked until just browned, then making a sauce of honey, balsamic and lime, in which the duck is finally coated after resting in a slow oven for five minutes. Easy peasy!
I served my duck with pak choy stir-fried in honey and soy, and ate it for a weekend lunch.
To see what the other FFwD cooks thought, visit the LYL section of the FFwD website.
