Duck Dulac Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper; let rest at room temperature for 15 minutes.

Render skin & sear

Place a cold, heavy skillet (cast iron preferred) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no oil). Cook gently for 8–10 minutes, pressing occasionally, until most fat is rendered and skin is deep golden brown and crisp. Pour off excess fat into a heatproof container as needed, leaving about 1 tbs fat in the pan. Increase heat to medium-high, add 1 tbs neutral oil and sear skin 30–60 seconds if needed to finish crisping.

Finish in pan

Flip breasts and add 1 tbs butter. Spoon melted butter over the meat and cook for 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–55°C). For thicker breasts, transfer to a 400°F oven for 3–5 minutes. Remove duck from pan, tent loosely with foil and rest 6–8 minutes before slicing.

Cook rice

Rinse rice until water runs clear. In a small saucepan bring 2 cups stock to a simmer, add rice and 1 tbs butter, cover and cook over low heat for 15 minutes or until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Sauté aromatics & mushrooms

While rice cooks, heat a sauté pan over medium heat with 1 tbs butter. Add diced onion, celery, and green pepper and cook 4–5 minutes until softened. Add minced garlic, chopped mushrooms and optional chopped livers; cook until mushrooms release moisture and everything is nicely browned, about 6–8 minutes.

Season & combine

Stir in smoked paprika, dried thyme, Worcestershire sauce, soy sauce, salt and pepper. Add the cooked rice to the pan and fold thoroughly to combine. If mixture seems dry, add up to 2–3 tbs extra stock. Taste and adjust seasoning. Stir in chopped parsley just before serving and keep warm.

Place cubed sweet potatoes in a medium pot and cover with cold water; add a pinch of salt. Bring to a boil, then simmer until very tender, about 12–15 minutes. Drain well and return to the pot over low heat 1 minute to evaporate excess moisture.

Mash or pass through a ricer for a smoother texture. Add warm cream, 1 tbs butter, maple syrup, salt and pepper. Whisk until creamy and smooth; adjust cream or butter for desired consistency. Keep warm until plating.

In a small saucepan combine sugar and 2 tbs red wine vinegar over medium heat. Stir until sugar dissolves and begins to simmer. Add blueberries and optional red wine. Simmer gently, crushing some berries with the back of a spoon, until sauce thickens slightly, about 7–10 minutes.

Stir in lemon juice and remove from heat. Strain through a fine-mesh sieve into a clean saucepan if you prefer a smooth sauce, pressing solids to extract flavor. Return to low heat and whisk in cold cubed butter a little at a time to finish and give a glossy sheen. Season with a pinch of salt; keep warm. If too thin, simmer a bit longer; if too thick, thin with 1–2 tbs water or stock.

On each plate, spoon 1/2 cup of sweet potato purée into a smear or a neat mound. Using a ring or spoon, place about 1/2 cup of the duck mushroom dirty rice beside or slightly overlapping the purée.

Thinly slice rested duck breasts on the bias. Arrange 4–5 slices over the rice and purée. Spoon blueberry gastrique over the duck slices and lightly around the plate (use sparingly to avoid overpowering).

Garnish with microgreens or chopped parsley and a sprinkle of toasted nuts if using. Serve immediately.