Bought some duck breast from Tesco then took my own sweet time to make something from it. Ended up with this simple enough dish, to satisfy your duck cravings without the hassle of roasting a whole bird.
Watch out the roasting times; overcooking the duck will result in dry, tougher meat. The original recipe calls for the potatoes to be gently smashed, but I find this to be rather messy so I’ll just slice them into halves next time.
Based on the recipe by Tasty.co.
Seared Crispy Skin Duck Breast with Duck Fat Fried Potatoes
Ingredients
- 1 kg duck breasts
- Salt, to taste
- Freshly ground black pepper, to taste
- 500 grams baby potatoes
- 1 sprig fresh rosemary, leaves picked
- 1 cup (250 ml) prune juice OR red grape juice
- Chicken stock cube, enough for 1 cup stock
- Juice from 1/2 an orange
- 2 tablespoons honey
Directions
Pat dry the duck breasts with a paper towel.
Using a sharp knife, score the skin in a criss cross pattern, being careful not to cut into the flesh.
Season both sides of the meat with salt and pepper. Set aside.
In a large pot over high heat, add the potatoes and enough water to cover. Bring to a boil and cook, until potatoes are fork tender, 15 to 20 minutes.
Drain the potatoes in a colander.
Working with one at a time, place the potatoes on a chopping board or clean surface. Using the bottom of a mug or your palm, gently smash the potatoes. I personally would prefer to slice them in half instead.
Preheat the oven to 200 degrees C (fan 180 degrees C).
In a cold and dry cast iron or any oven-safe skillet, place the duck breasts skin-side down. Place the skillet over medium heat and cook undisturbed, 12 to 15 minutes.
Flip the duck over to the other side and sear, 1 minute.
Flip the duck back to the skin side down, and transfer the skillet to the oven.
Roast, until the thickest part of the meat registers 60 degrees C for medium or 68 degrees C for well done on an instant thermometer, about 4 minutes.
Remove from the oven and let rest, 10 minutes. Reserve the fat in the skillet.
Make the sauce. In a small saucepan over medium heat, add the prune or grape juice, chicken stock cube, 1 cup water, orange juice, and honey.
Bring to a simmer and cook, uncovered, until sauce is reduced by half, 5 minutes.
Heat the skillet with the reserved duck fat. Add the potatoes and cook, stirring occasionally, 5 to 6 minutes.
Season with salt, pepper, and rosemary.
Slice the duck into 1/2-inch pieces.
Serve with a side of potatoes and salad of your choice, drizzled with the sauce.
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