Seared Duck Breast Recipe
Mushroom & Braised Duck Risotto. Pomegranate Syrup.
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Ingredients
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Duck
Risotto (Mushroom & Braised Duck Base)
Pomegranate Syrup & Garnish
Method
Duck
- 1
Prepare and Score
Pat duck breasts very dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the flesh. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 15 minutes.
- 2
Render and Sear
Place a cold, heavy skillet (cast iron or stainless) over medium-low heat. Place duck breasts skin-side down in the cold pan; do not add oil. Cook gently, pressing occasionally, for 8–12 minutes until most fat is rendered and the skin is deep golden-brown and crisp. Pour off and reserve about 1/4 cup of the rendered fat into a small heatproof bowl for risotto (cool slightly).
- 3
Finish in Pan
Increase heat to medium-high, add 1 tablespoon neutral oil to the pan if needed, and sear the duck flesh-side down for 1–2 minutes to develop color. Flip back to skin-side and transfer the pan to a 400°F (200°C) oven for 5–8 minutes for medium-rare (internal temp 57–60°C / 135–140°F). Adjust time for doneness. Remove duck to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing.
Risotto (Mushroom & Braised Duck Base)
- 4
Prepare Stock and Mushrooms
Keep 4 cups of chicken or duck stock warm in a small saucepan over low heat. In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add sliced cremini and porcini mushrooms; sautée until they release liquid and it evaporates and mushrooms are golden, about 6–8 minutes. Season mushrooms lightly with salt and 1/4 tsp pepper; stir in 1/2 teaspoon chopped thyme. Remove mushrooms to a bowl and set aside.
- 5
- 6
Toast Rice
Add Arborio rice to the aromatics and stir to coat the grains in butter. Cook, stirring, for 1–2 minutes until the rice edges become translucent and there is a slight nutty aroma.
- 7
Deglaze
Pour in the white wine and stir until mostly absorbed by the rice, scraping any browned bits from the pan.
- 8
Cook Risotto
Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. After about 10–12 minutes of stock additions (rice should be creamy but still slightly firm), stir in the reserved 1/4 cup duck fat/braising liquid and the sautéed mushrooms. Continue adding stock as needed until rice is al dente (total cooking time for rice normally 18–20 minutes). Taste and season with 1/2 tsp salt and remaining pepper as needed.
- 9
Finish Risotto
When risotto is creamy and the rice is tender with a slight bite, remove from heat. Stir in grated Parmesan, remaining 1 tablespoon butter, and 1 teaspoon fresh thyme. If desired, swirl in 1 tablespoon olive oil or additional butter for extra silkiness. Keep warm and cover until plating.
Pomegranate Syrup & Garnish
- 10
Make Pomegranate Syrup (if using pomegranate juice)
If using pomegranate juice instead of store-bought molasses: combine 3/4 cup pomegranate juice with 1 teaspoon lemon juice and 1 teaspoon honey in a small saucepan. Simmer over medium-low heat until reduced to roughly 3 tablespoons and syrupy, about 12–15 minutes. Cool slightly. If using pomegranate molasses, simply whisk with lemon juice and honey to taste.
- 11
Plate and Garnish
Spoon a generous portion of mushroom risotto onto each warm plate. Thinly slice the rested duck breasts at a slight angle (about 1/4-inch slices) and fan atop the risotto. Drizzle 1–2 teaspoons pomegranate syrup around and lightly over the duck for bright acidity and shine. Scatter pomegranate arils and microgreens/parsley over the dish for color and texture. Optionally finish with a few grinds of black pepper.