Seared Duck Breast with Red Potatoes, Broccoli Rabe and Blood Orange-Fennel Pan Sauce

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Active: 55 min
  • Yield: 2 servings
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Ingredients

Duck:

5 blood oranges

Two 1-pound duck breasts 

1 bulb fennel with fronds, sliced 

2 cups chicken stock 

1 cup white wine 

2 sprigs fresh thyme, chopped finely 

Pinch crushed red pepper flakes 

Kosher salt 

Red Potatoes:

Kosher salt

1 clove garlic, smashed 

8 red potatoes, cut into quarters 

1/2 white onion, sliced 

1 sprig fresh rosemary, leaves stripped and chopped 

Broccoli Rabe:

3 cloves garlic, smashed

1 bunch broccoli rabe, blanched 

Kosher salt 

Directions

  1. For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside.
  2. Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan.
  3. Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half.
  4. For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender.
  5. Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes.
  6. For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt.
  7. Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges.

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