The best kind of challenge
Every so often, a French Fridays with Dorie recipe pops up that makes you wish you had access to great ingredients. This week’s recipe, Seared Duck Breasts with Kumquats, is one of those. Duck breasts? Not on my radar unless I call “my” friendly restaurant supplier. Kumquats? If my fellow Doristas couldn’t find them state/Canada-side, you can imagine there’s little hope for this island girl. Not that it bothered me. Au contraire, it was time to improvise and have fun with this challenge.
What do we always have on hand? Boneless, skinless chicken thighs. The dark chicken meat will never be an apples to apples substitute for gamey duck breasts, but it is as close as it gets. Orange zest syrup replaces the not-yet-in season kumquats. A bottle of $4 merlot fills the fruity wine quota. If the recipe from Around My French Table is your woo-food, dinner date at home recipe, this is the weekday version for whenever the cravings hit for citrus and wine sauce. This is no impostor fragrance version of the recipe. It’s good on its own merits.
Red Wine + Citrus = Sangria!
Oh yeah… and didn’t the sauce ingredient’s remind you of sangria? Citrus and red wine… all we were missing was the shot of brandy and the fizzy soda! The Sangria chicken moniker seemed appropriate, or at least better than naming the dish for what it isn’t. Olé and rhythmic handclaps to another delicious French Friday!
French Fridays with Dorie is an online group where home cooks and bloggers from all over the world work their way through the recipes in Dorie Greenspan’s Around My French Table. Click here to see the group’s seared duck breasts with kumquats – or creative takes like this one – on this week’s link roundup.