Counter 03 · Poultry
Duck Breast with Sweet Potato Puree and Broccolini
Five-spice and orange seasoned duck breast pan-roasted to medium, sliced over a smooth sweet potato puree with charred broccolini and a glossy red wine and balsamic jus.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
This plate balances rich duck against the earthy sweetness of sweet potato and the slight bitterness of charred broccolini. A light rub of five-spice and orange zest the night before perfumes the meat without overpowering it. Render the skin slowly in a skillet, then finish in a 400 F oven so the thicker end cooks through evenly. Use a spoonful of the rendered duck fat to char the broccolini in the same pan while the meat rests; it picks up all the browned bits.
Method
-
Score the duck skin in a diamond pattern. Rub with 1 teaspoon salt, the five-spice and orange zest and refrigerate uncovered for 4 hours or overnight.
-
Boil the sweet potatoes in salted water 15 minutes until soft. Drain and blend with 2 tablespoons butter and the remaining salt until very smooth.
-
Heat the oven to 400 F. Place the duck skin side down in a cold oven-safe skillet over medium-low heat and cook 10 to 12 minutes, draining the fat into a heatproof bowl as it builds.
-
Flip the breasts, move the skillet to the oven and roast 6 to 8 minutes, until the center reads 135 F. Rest on a board for 10 minutes.
-
Heat 1 tablespoon of the reserved fat in a separate skillet over high heat and char the broccolini 4 to 5 minutes, adding a splash of water at the end to steam the stems tender.
-
Pour off the fat from the duck skillet, add the wine and scrape up the browned bits. Add the stock and balsamic and reduce to about 1/3 cup, then whisk in the last tablespoon of butter.
-
Spread puree on each plate, lay the sliced duck on top, add broccolini to the side, spoon the jus around and garnish with microgreens.
03 Hanging next to it
All Poultry →
Members only
No. 03 · Poultry
Southern Buttermilk Fried Chicken
4.9 (1276)
Free
No. 03 · Poultry
Seared Duck Breast with Cherries and Squash Puree
4.8 (144)
Members only
No. 03 · Poultry
Garlic Parmesan Wings with Fries
4.7 (612)
Members only
No. 03 · Poultry
Poached White Cut Chicken with Ginger Scallion Oil
4.4 (118)
