by Heather Schmitt-Gonzalez / Sunday, July 17, 2011
cookbook review: Plum Gorgeous by Romney Steele + Honey-Glazed Duck Breast & Couscous w/ Cherry Salsa
Gently warm the honey with a pinch of cinnamon. Reserve for basting the duck* and adding to the salsa.
cherry salsa: Meanwhile, make the salsa. Combine all of salsa ingredients in a bowl with about 1 Tbs. of the reserved honey. Stir and season to taste with salt and pepper.
duck: Heat a nonstick skillet over medium-high heat. Add duck breasts, skin side down, and then immediately decrease the heat to medium-low. Cook until the fat is rendered (pouring off as you go) and the skin turns a deep golden color, about 10 minutes. While cooking, brush the breasts with a little warmed honey. *Be very careful with this step. The honey caramelizes extremely quickly when it drips down onto the pan, turning the skin very dark. Turn breasts over and cook to medium-rare (130° F), a few minutes more depending on thickness. Transfer to a cutting board, cover loosely with foil, and let rest 5 minutes.
Slice breasts on the diagonal, arranging slices on plates. Top with salsa, drizzle with any remaining honey, and serve.
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Debbi from Debbi Does Dinner Healthy is hosting PPN this week
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.