Recipe courtesy of Cookworks
Show: Cookworks
Episode: Mainly Mains
Save Recipe Print
Pan Roasted Duck Breast
Total:
2 hr 20 min
Prep:
30 min
Inactive:
5 min
Cook:
1 hr 45 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 20 min
Prep:
30 min
Inactive:
5 min
Cook:
1 hr 45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Potato Rosti:
Blueberry Green Peppercorn Chutney:

Directions

Special equipment: Heavy bottomed ovenproof skillet A 6-inch cast iron pan

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Potato Rosti:

Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:

Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Cook's Note

*Can be found at specialty food stores.

Pairs well with Merlot

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Roast Duck

Recipe courtesy of Ina Garten

Roast Turkey Breast with Gravy

Recipe courtesy of Food Network Kitchen

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword