Counter 03 · Poultry
Seared Duck Breast with Cherries and Squash Puree
Duck breast rendered slowly from a cold pan until the skin is glassy and crisp, sliced rosy pink and plated with a port and cherry sauce and silky butternut squash puree.
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 4
- Level
- Hard
Duck breast behaves more like steak than chicken, and it is best served medium-rare. The technique that separates a crisp skin from a chewy one is starting in a cold pan: scored skin down over medium-low heat, letting the thick fat layer melt away for 12 to 15 minutes. Pour off the fat as it collects and save it for potatoes. The sauce builds right in the same pan with shallot, port and cherries. Squash puree adds sweetness and a bright color against the dark fruit.
Method
-
Score the duck skin in a tight crosshatch without cutting into the meat. Season with 1 1/2 teaspoons salt and the pepper and rest uncovered 30 minutes.
-
Simmer the squash in salted water for 15 minutes until very tender. Drain, blend with 2 tablespoons butter, the cream and remaining salt until silky, and keep warm.
-
Lay the duck skin side down in a cold, dry skillet and set over medium-low heat. Cook 12 to 15 minutes, pouring off fat every few minutes, until the skin is deep golden and thin.
-
Flip and cook 2 to 3 minutes on the flesh side, until the center reads 130 F for medium-rare. Rest on a board skin side up for 8 minutes.
-
Pour off all but 1 tablespoon fat, add the shallot and cook 1 minute. Add the port and reduce by half, then the stock, cherries and thyme, and simmer 4 minutes until syrupy. Swirl in the last tablespoon of butter.
-
Swoosh the squash puree across warm plates, slice the duck on the bias and fan it alongside. Spoon the cherries and sauce over the meat and dot the plate with chive oil.
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