Duck breast is a flavorful and rich cut of meat that, when cooked properly, has crispy skin and tender, juicy meat. This dish is often served with a variety of sauces and sides, making it a fantastic choice for a special dinner or occasion.
Ingredients
• 2 duck breasts (preferably Moulard or Pekin)
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Fresh herbs (such as thyme or rosemary) for garnish
For the sauce (optional):
• 1/2 cup red wine (such as Pinot Noir)
• 1/2 cup chicken or duck stock
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar (optional)
• Salt and pepper, to taste
• 1 tablespoon unsalted butter (optional, for finishing)
Instructions
1. Prepare the duck breasts: Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and create crispy skin.
2. Season: Generously season both sides of the duck breasts with salt and freshly ground black pepper. Let them sit at room temperature for about 15-20 minutes to help the seasoning penetrate the meat.
3. Sear the duck: Place the duck breasts skin-side down in a cold, dry skillet (do not add oil). Turn the heat to medium and cook for about 6-8 minutes, or until the skin is golden brown and crispy. As the duck cooks, the fat will render out.
4. Flip and finish cooking: Once the skin is crispy, flip the duck breasts over and cook for an additional 3-5 minutes for medium-rare, or longer if you prefer a more well-done result. Use a meat thermometer to check for doneness; the internal temperature should be around 135°F (57°C) for medium-rare.
5. Rest the duck: Remove the duck breasts from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for about 5-10 minutes.
6. Make the sauce (optional): While the duck is resting, pour off excess fat from the skillet, leaving about 1 tablespoon. Add the red wine to the skillet and scrape up any browned bits from the bottom. Let it simmer for a few minutes until reduced by half. Add the chicken or duck stock, honey, and balsamic vinegar (if using), and continue to simmer until thickened. Season with salt and pepper to taste. If desired, finish the sauce with a tablespoon of butter for extra richness.
7. Slice and serve: Slice the duck breasts against the grain into thin strips. Serve with the sauce drizzled on top or on the side. Garnish with fresh herbs if desired. Enjoy with sides like roasted vegetables, mashed potatoes, or a fresh salad.
Duck breast is versatile and can be paired with various sauces, such as fruit-based sauces (like cherry or orange) or creamy sauces, to enhance its rich flavor. Enjoy this elegant and delicious dish!
Aprile's Kitchen 