Roasted Duck Breast Recipe
Baby kale, basil cream corn, baby heirloom tomatoes, duck jus
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Ingredients
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Duck Breast
Basil Cream Corn
Baby Kale
Baby Heirloom Tomatoes
Duck Jus
Method
Duck Breast Preparation
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper on both sides.
- 3
Roast the Duck
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and the fat has rendered. Flip the breasts and cook for an additional 3-4 minutes. Transfer to a preheated oven at 400°F (200°C) and roast for 5-10 minutes until desired doneness is reached (medium rare is about 135°F/57°C).
- 4
Rest the Duck
Remove the duck breasts from the oven and let them rest for 5 minutes before slicing.
Basil Cream Corn Preparation
- 5
Cook the Corn
In a saucepan, combine the sweet corn kernels and heavy cream. Simmer over medium heat for about 10 minutes until the corn is tender.
- 6
Blend the Mixture
Using an immersion blender or a regular blender, blend the corn and cream mixture until smooth. Stir in the chopped basil, salt, and black pepper.
Baby Kale Preparation
- 7
Sauté the Kale
In a large skillet, heat the olive oil over medium heat. Add the baby kale and sauté for 2-3 minutes until just wilted. Season with salt and black pepper to taste.
Baby Heirloom Tomatoes Preparation
- 8