Fraser Valley Duck Recipe
Oven Roasted Duck Breast, Organic Plum Balsamic Reduction, Horseradish Mashed Potatoes
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Ingredients
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Duck Breast
Plum Balsamic Reduction
Horseradish Mashed Potatoes
Method
Duck Breast
- 1
Prepare the Duck
Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
In an oven-safe skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and sear for another 2-3 minutes.
- 3
Roast the Duck
Transfer the skillet to the preheated oven and roast for about 12-15 minutes for medium-rare. Adjust time according to your preferred doneness.
- 4
Rest the Duck
Remove the duck from the oven and let it rest for 5 minutes before slicing.
Plum Balsamic Reduction
- 5
Make the Reduction
In a small saucepan, combine organic plum jam, balsamic vinegar, and honey. Bring to a simmer over medium heat, stirring occasionally. Allow it to reduce for about 10-15 minutes until it thickens slightly.
- 6
Finish the Reduction
Remove from heat and set aside to cool slightly before serving.
Horseradish Mashed Potatoes
- 7
- 8
Mash the Potatoes
Add butter, heavy cream, prepared horseradish, salt, and black pepper to the pot. Mash until smooth and creamy.
- 9
Serve
Serve the mashed potatoes alongside the sliced duck breast drizzled with the plum balsamic reduction.
