For French Fridays with Dorie this week, we were assigned Duck Breasts with Fresh Peaches. Fresh peaches being few and far between here at this time of year, I used canned peaches. My poultry vendor, bless, also does not sell or does not understand the difference between a duck breast and a duck leg. Being the carefree, go with the flow kind of gal that I am (ha!), I threw caution to the wind and bought the duck leg.
I did not expect to enjoy this - the last time I tried to cook duck, I did so as a newbie and without a recipe. The result was pretty horrid. However, on this occasion, with Dorie's guidance on cooking and the beautiful sauce recipe, this duck was a doddle to make and delicious to eat. In the sauce, I subbed red wine for port, as I wasn't going to buy a bottle of port for two tablespoons to put in this sauce.
If I happen to come across some duck again, I would definitely cook it like this. To see what the other Dorie cooks thought, visit the LYL section of the website.