“Savor the Summer: Grilled Duck with Fresh Peaches”
My inaugural experience with duck was in a quaint village just outside Exeter, in Devon, England. Though the exact name of the village eludes me, I believe it was Tiverton, and while the restaurant's name is now a mystery, the memory of dining with David Palmer remains vivid. The duck was simply sublime—rich, meaty, and bursting with flavor. It was a dish that set the bar high, and although I've enjoyed duck in various styles since, none have matched the culinary delight of Dorie Greenspan’s recipe from "Around My French Table." The symphony of garlic, herbs, port, and honey creates an exquisite canvas for the duck, complemented beautifully by local peaches. When prepared on the grill, it's elevated to a whole new level. Here is how I've made it my own.
- 2lb duck breast
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1tbsp Herb de Provence
- 3 garlic cloves, lightly smashed, not peeled
- 1 tsp honey
- 1/4 cup ruby port
- 1 tsp Coconut Oil
- 4 ripe but still firm peaches, peeled, halved, and pits removed
Adapted from Dorie Greenspan’s Around My French Table.
