My wife sent me a recipe she found in The New York Times the other day from David Tanis occasional column, City Kitchen, with a duck breast recipe that looked really sweet, not only metaphorically but literally.

While the recipe called for two duck breast halves, each at about a pound apiece, I initially wondered–where was he getting such large duck breasts? Muscovy notwithstanding, the largest I’d ever found were only about 8-10 ounces, so it bore investigation.

Simple, really. Most of the duck breasts I’d been originally getting were Pekins, and the growing season for them is usually a few weeks shorter than for Muscovy ducks from Grimaud Farms, hence the Grimaud Muscovy were generally a bit larger than Pekins given that they had more time to mature.

When I saw these two duck breasts, each at just about a pound apiece, I gulped with a bit of surprise.

20140605-184836.jpg

Of course! Not only were these slaughtered a few weeks later, they were also breasts from drakes…male ducks! Compare the size, then, with the Muscovy hen breast beside it. Easily twice as large as the other.

20140605-185049.jpg

Well, live and learn, right? I still harbor some serious thoughts about having a small duck farm when we retire someday; nothing fancy, just enough for our own wants and maybe enough to prepare items for sale at local weekend farmers’ markets. Still, time enough for that.

Initially I planned to cook one of these duck breasts tonight, but it’s recommended to give the rub of spices at least a few hours or overnight to really infuse flavor into the flesh.

20140605-190521.jpg

Consequently… Its pizza tonight at Lanesplitter.

More on this dish tomorrow night, but it will be served with a sweet cherry sauce balanced with ginger, a touch of cayenne, and red wine vinegar. This will sit on a bed of puréed parsnips and some sautéed greens with garlic on the side.

Anyway, now its pizza time!

Advertisements