I’m not the world’s biggest fan of turkey, which means come holiday time while everyone else is overcooking their Butterballs, I’m finding other ways to put a meat on the table. Usually, that involves one of my favorite meats: duck. Over the years, we’ve made some pretty tasty holiday dinners, and always say we should cook it more often throughout the year, and almost never do. I’m not sure why; a duck breast costs just about as much as a decent steak, which we usually have once a week.
With the weekend here, I was looking to do something a little different, so I went over to our local butcher looking for some inspiration. While I bypassed the alligator steaks and ground camel they had for sale (someday!) — the duck looked great and affordable. So I grabbed some — and found this tasty recipe from Epicurious, most of which I already had in the house. I mean, duck, bacon, dates — how can you go wrong?
Don’t let the picture fool you, it’s actually a pretty easy dish. I took my time and did things separately, but you could easily get this on the table in an hour.
One tip for the duck breast, start them skin side down in a stone cold pan. The slow heating makes it less likely that you’ll burn the skin.