This duck breast recipe goes nicely with a semi-sweet Riesling, such as the one from Fox Run Vineyards. The luscious browned and caramelized duck skin is fatty and salty, contrasting nicely with the slightly sweet wine.
Pan-Seared Duck Breast Recipe
1 Three Stone Farm sweet potato
1 tablespoon Muddy Fingers’ leaf parsley, roughly chopped
1 tablespoon Regional Pantry sunflower oil
1 clove Good Life Farm garlic, minced
Finger Lakes Made extra coarse flake salt
2 Normandy duck breasts, skin on
1 teaspoon fresh thyme, roughly chopped
Preheat the oven to 400°. Cut the sweet potato into 1/2-inch thick sticks, leaving the skin on. Toss the sticks with the parsley, sunflower oil and garlic. Season with salt to taste.
Spread the sweet potatoes on a baking sheet in a single layer. Roast for 15-18 minutes, or until the potatoes are tender and beginning to brown.
While the potatoes are roasting, score the skin of the duck breasts in a crosshatch pattern. Season liberally with salt on both sides, and press the thyme into the meat side.
In a small cast iron skillet over medium heat, cook the duck skin-side down for 3-4 minutes. Flip the breasts and cook for an additional 2-3 minutes.
Drain the rendered duck fat out of the skillet, and flip the duck back to skin-side down. Cook for 3-4 minutes, or until the skin is a deep golden brown and very crispy. Flip the duck once more, and cook for 1-2 minutes, or until the meat springs back when pressed.
Transfer the duck to a plate, skin-side down, and rest for 3-4 minutes.
Turn the duck skin-side up and slice on the bias starting on the thinner, pointed end. Place the slices onto a serving plate with the roasted sweet potatoes sticks.
Recipe by Brud Holland.
See more from the Fall 2014 issue, including a pan-seared buffalo steak recipe.
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