Pan Roasted Champoeg Farms Duck Breast Recipe

Score the Skin

Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat.

Season and Sear

Season the duck breasts with salt and black pepper. Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy.

Finish Cooking

Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest.

Blend Ingredients

In a blender, combine the cooked chestnuts, butter, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the Mixture

In a bowl, whisk together the eggs, milk, and salt. Add the cubed stale bread and let soak for 15 minutes.

Cook the Pudding

In a skillet, melt the butter over medium heat. Pour in the bread mixture and cook until golden brown on both sides, about 4-5 minutes each side.

Roast Persimmons

In a skillet, combine chopped persimmons, brown sugar, mustard seeds, and apple cider vinegar. Cook over medium heat until the persimmons are soft, about 10 minutes.

Make the Gastrique

In a saucepan, combine Italicus liqueur, sugar, and water. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.