Balsamic Duck Breasts And Asparagus Purée Recipes
THE QUICKEST DUCK BREAST WITH BALSAMIC RECIPE
Like lamb, buffalo, and rabbit, duck gets no love from the home cook. Problem is, duck is viewed as restaurant food, a fancy ingredient that...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Use a very sharp knife to score the skin on each duck breast, cutting 1⁄2" diamonds across the entire surface. Season all over with salt and black pepper. Add the duck breasts to the pan, skin side down, and cook for 5 to 6 minutes, until plenty of fat has rendered and the skin is a deep golden brown. Flip and cook for another 3 to 4 minutes, until the duck is firm but yielding, like a Nerf ball. Transfer to a cutting board and let rest for 5 minutes. While the duck rests, discard all but a thin film of the duck fat. (If you really want to indulge, roast your breakfast -in some of the fat the next morning.) Add the shallots to the pan and cook for 1 minute before adding the cherries. Cook for 2 minutes, then pour in the stock and vinegar. Simmer for about 3 minutes, until the liquid has reduced by half. Season with black pepper. Thinly slice the duck and divide among four plates. Serve with the cherry-balsamic sauce spooned
Nutrition Facts : Calories 270
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