Duck Two Ways Recipe
Pan-seared breast, confit thigh and leg with sautéed escarole, roasted baby beets, carrots with roasted duck gastrique
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Ingredients
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Duck
Vegetables & Sides
Gastrique & Finishing
Seasoning & Optional
Method
Duck
- 1
Cure for confit
Pat duck legs and thighs dry. Rub 1 1/2 tablespoons kosher salt and 1/2 teaspoon black pepper over the legs and thighs. Place crushed garlic, 4 thyme sprigs and bay leaves in a container, nestle the duck into the salt and aromatics, cover and refrigerate for 4–12 hours (overnight preferred).
- 2
Rinse and dry
After curing, remove duck pieces from fridge, rinse thoroughly under cold water to remove excess salt, pat completely dry with paper towels. Let come toward room temperature for 30 minutes while you prepare fat and oven.
- 3
Confit cooking
Preheat oven to 275°F (135°C). Place cured and dried legs/thighs in a single layer in an ovenproof dish or Dutch oven. Add garlic cloves, remaining thyme sprigs. Pour duck fat over the pieces until mostly submerged (about 1 1/2–2 cups). Cover tightly with lid or foil. Place in oven and cook gently 2 1/2–3 hours until meat is very tender and pulls from bone easily. Skim and reserve a few tablespoons of the fat for searing if desired and strain/drain drippings into a container for gastrique.
- 4
Finish confit
When ready to serve, remove legs/thighs from fat. Heat a large skillet over medium-high heat, add 1–2 tablespoons reserved fat, and sear skin-side down until crisp, 3–5 minutes, then flip briefly to color the underside. Keep warm in a low oven (200°F/95°C) while you cook breasts and vegetables.
- 5
Prepare breasts
Score the skin of duck breasts in a crosshatch pattern, being careful not to cut into meat. Season both sides of breasts with remaining kosher salt (approx 1/2 tbs) and 1/2 teaspoon black pepper. Let rest 10 minutes.
- 6
Pan-sear duck breasts
Place an oven-safe skillet (preferably cast iron) over medium heat. Put breasts skin-side down and cook gently for 6–9 minutes, rendering fat and crisping skin; adjust heat to prevent burning—skin should be golden brown and fat rendered. Tilt pan and spoon out rendered fat into a heatproof container to reserve (will be used for veg if desired). Flip breasts and sear meat side 1–2 minutes. Transfer skillet to 375°F (190°C) oven and roast 4–7 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Remove breasts and rest loosely tented with foil for 8–10 minutes before slicing.
Vegetables & Sides
- 7
Roast baby beets and carrots
Preheat oven to 400°F (200°C). Toss cleaned baby beets and carrots with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Spread on a rimmed baking sheet in a single layer. Roast beets 35–45 minutes (until tender when pierced) and carrots 20–25 minutes; stagger timing so both finish together. For beets larger than bite-size, wrap in foil to retain moisture. When done, peel beets if desired (skins should slip off) and keep warm.
- 8
Sauté escarole
While root vegetables roast, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add chopped escarole in batches, letting it wilt between additions. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Sauté until just tender, about 4–6 minutes. Finish with a squeeze of orange juice (1–2 tsp) or 1 teaspoon butter and remove from heat. Keep warm.
Gastrique & Finishing
- 9
Make the gastrique base
In a small saucepan over medium heat, sprinkle 1/2 cup granulated sugar into the pan and let it begin to melt without stirring for 1–2 minutes. As edges caramelize to an amber color, gently swirl the pan to even the color. When sugar reaches a deep amber (watch closely to avoid burning), carefully add 3 tablespoons of red wine vinegar to stop cooking (mixture will steam and sputter).
- 10
Deglaze and reduce
Once caramel and vinegar are combined, add the remaining red wine vinegar and 1 cup duck or chicken stock slowly while stirring. Add 1/4 cup roasted duck drippings (strained) and 1/4 cup fresh orange juice. Bring to a gentle simmer and reduce until slightly syrupy, about 8–12 minutes, scraping up any browned bits. If using, add a splash (2 tbsp) sherry or madeira near the end.
- 11
Finish sauce
Off heat, whisk in the cold cubed butter, one piece at a time, to emulsify and slightly thicken the sauce. Taste and adjust seasoning with a pinch of salt and cracked black pepper. Keep warm; if too thick, loosen with a tablespoon of stock.
- 12
Plate and finish
Slice rested duck breasts thinly on the bias. Place a mound of sautéed escarole on each plate, arrange roasted baby beets and carrots alongside. Position a confit leg/thigh next to the breast slices. Spoon warm roasted duck gastrique over the duck pieces and vegetables, finish with flaky sea salt and a sprig of fresh thyme. Serve immediately.