Warm Frisée Duck Recipe

Score and season

Pat duck breasts dry. Lightly score the skin in a crosshatch without cutting into the meat. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Render skin and roast

Place a cold skillet over medium heat. Put the duck breasts skin-side down (no oil needed) and cook 8–10 minutes until most fat has rendered and skin is deep golden and crisp. Flip and cook 3–4 minutes for medium-rare (internal ~58–60°C / 136–140°F). Remove to a cutting board and rest 6–8 minutes.

Make pomegranate glaze

In a small saucepan over low heat combine 3 tbs pomegranate molasses, 1 tbs honey and 1 tsp red wine vinegar. Stir and warm until glossy and slightly thickened, 2–3 minutes. Adjust with a splash of water if too thick. Keep warm.

Finish duck

Just before serving, slice duck breasts thinly on the bias. Brush lightly with the warm pomegranate glaze or spoon glaze over slices. Reserve any extra glaze for plating.

If you have pre-braised shredded duck, warm and set aside. To make a quick braised duck: in a medium saucepan heat 1 tbs olive oil over medium. Add 1/2 cup onion and 1/2 cup carrot, sauté until softened, about 5 minutes. Add 2 minced garlic cloves and 1 tbs tomato paste, cook 1 minute. Add 60 ml red wine and deglaze, reducing by half. Add 300 g shredded duck leg meat, 400 ml stock, 1 bay leaf and 1 tbs thyme. Bring to a simmer, cover and braise gently 25–30 minutes until flavors meld and liquid reduces. Remove bay leaf and shred or break duck into bite-size pieces. Keep warm.

Warm the 400 ml braising liquid (or additional stock) in a saucepan and keep at a gentle simmer; you will use it to cook the rice.

In a separate large heavy skillet or saucepan, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent but not browned.

Add 1 cup Arborio rice and stir to coat in the fat, toasting lightly 1–2 minutes until edges become translucent.

Pour in 60 ml dry white wine and stir until mostly absorbed.

Ladle in enough hot braising liquid/stock to just cover the rice (about 120–150 ml) and stir frequently. As liquid is absorbed, continue adding hot liquid, one ladle at a time, stirring often. Maintain a gentle simmer and cook for about 16–18 minutes until rice is creamy and al dente.

While rice cooks, in a separate small skillet melt remaining 1 tbs butter over medium-high. Add 1 cup sliced mushrooms and sauté 4–5 minutes until browned. Add 2 cups chopped spinach in batches and cook until wilted, 1–2 minutes. Season mixture with 0.5 tsp black pepper and a pinch of salt.

When risotto is nearly done (rice tender with slight bite), stir in the sautéed mushrooms and spinach, 300 g shredded braised duck, 0.5 cup grated Parmesan, and 1 tbs extra butter. Fold gently until creamy and evenly mixed. Taste and adjust seasoning with up to 3/4 tsp salt and more pepper if needed. Keep warm.

Toss thinly sliced apple with 1 tsp lemon juice to prevent browning. In a bowl, combine frisée, apple slices, 1 tbs extra-virgin olive oil and 1/4 tsp salt. Toss gently and set aside.

Spoon a generous portion of the warm spinach, mushroom & braised duck risotto onto warmed plates (about 3/4–1 cup per serving).

Arrange 3–4 slices of glazed duck breast over the risotto. Drizzle any remaining pomegranate glaze around the plate and over the duck.

Place a small mound of apple-frisée salad to the side of the risotto for brightness and crunch.

Scatter 2 tbs pomegranate seeds and 2 tbs microgreens or chopped parsley over the dish. Finish with a light grind of black pepper and serve immediately.