Duck Breast (Seared) with Pomegranate and Balsamic Reduction
Description
Seared duck breast, particularly magret de canard, is a hallmark of French cuisine, originating in Southwest France, where Chef André Daguin popularized cooking it rare like steak in the late 1950s, transforming it from overlooked to a fine dining staple. We buy the duck breast at Wild Fork (https://wildforkfoods.com/). It comes frozen and you just need to defrost it and bring it to room temperature prior to cooking.
At a Glance
Equipment
It is important to have an oven-proof skillet or cast-iron skillet for this preparation.
Ingredients
4 Duck Breasts (If you purchase duck breasts from Wild Fork, the duck breasts will come frozen in packages of approximately 6.5 to 7 ounces for each breast.)
(add photo – Duck Breast -- #1)
½ teaspoon of Garlic salt, approximately
½ teaspoon of Black Pepper, freshly ground, approximately
Directions
Turn the oven to 400 degrees. Score the skin of the duck with a sharp knife making cuts -inch apart, but just into the skin. Cut in parallel lines in one direction and then turn the duck and score the skin in the other direction making diamond cuts.
(add photos side-by-side -- Duck Breast -- #2 and Duck Breast -- #3)
Be careful not to cut into the meat, just cut the skin. This will help to render the fat as the duck breast is cooking.
Make the Pomegranate and Balsamic Reduction (for the recipe, please click here) and set aside.
Sprinkle the garlic salt and pepper on both sides of the duck breasts. Sear the room temperature duck breasts by placing the breasts skin side down in a slightly heated stainless steel (designed to also be used in the oven) or cast-iron skillet on the stove.
(add photo – Duck Breast #4)
Cook over relatively low/medium heat to allow the duck fat to reder. As the fat renders, remove it from the pan and place it in a glass jar to use in other recipes. Once the fat has cooled, it can be stored in the fridge and used in place of other oils in other recipes and it adds tremendous flavor.
When the skin of the duck breast is nicely golden
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with most of the fat rendered – which could take approximately 7 to 10 minutes depending on the thickness of the breast and the cooking temperature -- turn the breasts over and cook on the other-side for a few minutes.
Then place the skillet in the oven with the duck breast skin-side up for 2 - 3 minutes to finish cooking it. Take the duck out of the oven and let it rest for 5 minutes before slicing. Once rested, slice the duck breast, plate, and drizzle with the pomegranate and balsamic reduction.
