Juicy crispy duck breast on a layer of cherry sauce enhanced with balsamic vinegar and honey. What could be better?
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2022-07-04 23:00:05 |  105,768 Views |
Roasted Duck Breast with Cherries and Port by Ina Garten | Barefoot Contessa | Food Network
Kerry Saretsky interned at Serious Eats in 2008 and wrote the French in a Flash recipe column. She also writes her own blog about modernized French cooking called French Revolution Food.
Serious Mealtimes / Kerry Saretsky
When I was little my father would drive my mother and me for hours from Manhattan to Long Island to eat a special duck à l'orange that had never been duplicated (Long Island has the best duck). Is there anything more French-iconic than that dish?
