Heritage Duck Breast Recipe
Recipe information
Make Heritage Duck Breast in just 2h . sweet tea brined with Asian pears, pickled Moon Glow grapes, winter squash puree, chicken fired duck liver, fennel fronds, Cumberland sauce
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Ingredients
Duck Breast and Brine
Preparation and Cooking
1. Brining the Duck
In a large bowl, mix sweet tea, water, salt, and sliced Asian pears. Submerge duck breasts in the brine and refrigerate for at least 4 hours, preferably overnight.
2. Pickling the Grapes
In a saucepan, combine vinegar, sugar, salt, and water. Bring to a boil, then pour over grapes in a jar. Let them sit for at least 2 hours in the refrigerator.
3. Preparing the Squash Puree
Roast the winter squash until tender. Scoop out the flesh and blend with butter, salt, pepper, and cream until smooth.
4. Frying the Duck Liver
Soak the duck liver in buttermilk for 30 minutes. Dredge in a mixture of flour, cornmeal, salt, and pepper. Heat oil in a skillet and fry liver until golden brown.
5. Making the Cumberland Sauce
In a saucepan, combine red currant jelly, orange zest, red wine, mustard, and cinnamon. Simmer until slightly thickened.
6. Cooking the Duck Breasts
Remove duck breasts from brine and pat dry. Sear skin-side down in a hot skillet until crispy, then finish in the oven until medium-rare.
7. Plating
On each plate, place a generous scoop of squash puree, sliced duck breast, topped with chicken-fried duck liver, pickled grapes, and a drizzle of Cumberland sauce. Garnish with fennel fronds.
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