Pan Rendered Duck Breast Recipe

Score Duck Breasts

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

Render Fat

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render out slowly. Cook for 6-8 minutes until the skin is crispy.

Cook Duck

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

Sauté Shallots

In the same skillet, sauté minced shallots until translucent. Add red wine and reduce by half.

Add Remaining Ingredients

Add blueberries and chicken stock. Simmer until thickened, about 10 minutes. Stir in butter before serving.

Mix Ingredients

In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk milk, egg, and melted butter.

Combine and Cook

Combine wet and dry ingredients. Drop spoonfuls into boiling water and cook for 5-7 minutes until they float.

Boil Sweet Potatoes

Boil sweet potatoes until tender, about 15 minutes. Drain and return to pot.

Blend with Ingredients

Add butter, salt, and cinnamon. Blend until smooth.

Prepare Duck Legs

Season duck legs with salt, garlic, and thyme. Place in a pot and cover with duck fat.

Cook Slowly

Cook in the oven at 250°F (120°C) for 2-3 hours until tender.

Sauté Garlic

In a pan, heat olive oil and sauté minced garlic until fragrant.

Add Greens and Chestnuts

Add mixed greens and chopped chestnuts. Sauté until greens are wilted.