Seared Duck Breast* Recipe

Time1h

Serves4

duck confit croquette, fig and beet compote, onion soubise, sunflower micro greens

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Ingredients

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1
Prepare Duck Breast
Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
2
Cook Duck Breast
In a cold, dry skillet, place the duck breasts skin-side down and turn the heat to medium. Cook for 6-8 minutes until the fat renders and the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest.
3
Make Fig and Beet Compote
In a saucepan, combine chopped dried figs, roasted beets (diced), and minced shallots. Add a splash of water and simmer until the mixture thickens. Season with salt and pepper to taste.
4
Prepare Onion Soubise
In a saucepan, cook thinly sliced onions in duck fat over low heat until translucent. Add heavy cream and simmer until thickened. Blend until smooth and season with salt and pepper.
5
Plate the Dish
Slice the duck breast and arrange it on a plate. Add a generous spoonful of fig and beet compote and a dollop of onion soubise. Garnish with sunflower microgreens.