Roasted Breast of Duck with Roasted Fennel
Serves: 4
Recipe by Lynmar Estate Chef David Frakes
Roasted Breast of Duck
4 Duck breasts (6-8 oz each)
Salt & Pepper to taste
1. Preheat oven to 400 degrees.
2. Trim duck of sinew and excess fat around the edges.
3. Using a very sharp knife, make long incisions into the fat, making a crosshatch pattern and making sure not to cut through to the meat.
4. Season both sides of breasts well with salt and pepper and place skin-side down into a very hot skillet (no oil!). Immediately reduce heat to medium and continue to cook duck for at least 7-10 minutes (draining fat every couple of minutes or so), or until skin is dark golden brown.
5. Carefully flip duck over, turn off heat and leave in pan for about 30 seconds (just long enough to sear the other side).
6. Place duck onto a rack-lined pan and put in over for another 5-6 minutes (medium rare).
7. Remove duck from oven and let rest for at least 5 minutes before slicing.
Duck Sauce
1 Qt Strong Veal Stock
6 Duck tenderloins, chopped
2 C Red Wine
1 T shallot, minced
1/2 T whole grain mustard
1. Place red wine and shallot in a small non-reactive pan and reduce over medium heat until just dry, about 15-20 minutes.
2. In a separate pan, sauté duck trimmings until very crispy using a drop or two of oil.
3. Once crispy, add a third of the stock and reduce over medium heat until thick and viscous. Add another third of the stock and reduce until it is thick and viscous. Add remaining stock, reduce until thick, add wine reduction, strain and season as desired. Whisk in mustard and reserve.
Roasted Fennel
2 large fennel, or other fall root vegetable, cut into 1" dice)
2 T Extra virgin olive oil
Salt & Pepper to taste
1. Place a flat pan in the oven. Preheat to 400 degrees.
2. Toss fennel and oil in a large bowl and season with salt and pepper.
3. Pour onto hot pan and bake for 15-30 minutes, stirring occasionally.
4. Serve immediately with duck and sauce.