Sunday, July 18, 2010

Duck Breasts

After a fantastic weekend of scavenger hunts, birthday parties, a great night in with the boy, and still maintain a voice that sounds like a frog (lost my voice, seriously I hope it comes back), I wanted to enjoy a solo Sunday night dinner. Even with my family, Sunday night dinners were always special with BBQ's or some fun or new recipe my mother and I would try.

I have just gotten back from a business trip to Richmond, VA where I had a great appetizer of pork belly on top of risotto with a balsamic drizzle. I tweaked it a bit with duck breast and a parsley salad on top, but it was extremely delicious and have enough for lunch tomorrow for work.

This recipe was for one person (aka: Me) but you can totally adapt it for a family or a few friends by adding a few extra duck parts. Also, the risotto I used was from last week's recipe, when plating, use it as a base or basket for the duck, sprinkle some Parmesan cheese on top of the risotto for some yummy flavor. Lastly, you can use a turkey breast (skin on) in replacement of the duck if you can't find it or don't like duck (if you're a crazy person).

The Seared Duck Breast in its Entirety

Duck Breast with Balsamic Reduction (serving size: 1-2 people):

1 duck breast

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1 clove garlic, minced and mashed with a side of a knife with some salt to make a garlic paste

non-stick spray

1/2 cup balsamic vinegar

hand bunch of fresh parsley or micro greens

On medium heat reduce the balsamic vinegar in a small sauce pan. Remove from heat when it developes a thicker consistency, about 5-7 minutes.

Combine thyme, oil, macerated garlic, salt and pepper in a bowl. Take the duck breast and score it in a diamond pattern (shown above). Massage the duck "tit" with the oil mixture and let sit for a few minutes. Get a saute pan hot, spray with non-stick cooking spray and add a touch of oil (the duck will render a TON of fat when cooking). Sear the duck breast for about 6 minutes skin side down then flip over and sear for another 5-6 minutes, till the juices run pink. Let rest for 5 or so minutes with tin foil on top. Slice duck breast and place it on top of the risotto. Drizzle the balsamic reduction around the place, top everything with parsley and serve.

No comments:

Post a Comment