Simply and Perfectly Cooked Duck Breasts, for French Fridays with Dorie

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I've only prepared duck a few times at home, but it's one of my favorites to order when I see it on a restaurant menu, especially when served with a cherry and/or port sauce. This week's French Fridays with Dorie recipe, Twenty-Minute Honey-Glazed Duck Breasts, was certainly one I didn't want to miss. Dorie writes an entire page about the basics of the breasts from Moulard ducks, called Magret de Canard.  The Moulard Duck is a cross between a Muscovy drake and a . . .

Read more from Simply and Perfectly Cooked Duck Breasts, for French Fridays with Dorie at There's a Newf in My Soup!

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