Jul 13 2026
Restaurants›Hot and Hot Fish Club›Roasted Duck Breast & Confit Recipe

Roasted Duck Breast & Confit Recipe

Inspired by Hot and Hot Fish Club
Time1h 30m
Serves2

McEwen and Son's Grit Pave, Cucumber, Sherry Vinaigrette, and Blueberry Gastrique

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Ingredients

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Duck Breast

Grit Pave

Cucumber Salad

Sherry Vinaigrette

Blueberry Gastrique

Method

Preparing Duck Breast

  1. 1

    Score the Skin

    Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

  2. 2

    Sear the Duck

    Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 8-10 minutes. Flip and cook for an additional 3-4 minutes on the meat side. Remove from heat and let rest.

Making Grit Pave

  1. 3

    Cook the Grits

    In a saucepan, bring 4 cups of water to a boil. Stir in grits and salt, reduce heat to low, and cook until thickened, about 20 minutes.

  2. 4

    Finish the Grits

    Stir in butter and heavy cream, then fold in Parmesan cheese. Spread into a greased baking dish and let cool before cutting into squares.

Preparing Cucumber Salad

  1. 5

    Toss the Cucumber

    In a bowl, combine cucumber slices with olive oil, salt, and pepper. Toss well to coat.

Making Sherry Vinaigrette

  1. 6

    Combine Ingredients

    In a small bowl, whisk together sherry vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified.

Making Blueberry Gastrique

  1. 7

    Cook the Gastrique

    In a saucepan, combine blueberries, sugar, red wine vinegar, and water. Simmer over medium heat until blueberries burst and sauce thickens, about 15-20 minutes. Strain and set aside.

Plating

  1. 8

    Serve the Dish

    On a plate, arrange the grit pave squares, top with sliced duck breast, cucumber salad, and drizzle with sherry vinaigrette and blueberry gastrique.

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