Pan Seared Duck Breast Recipe

Prepare marinade and marinate duck

Finely chop 1 cup mushrooms and combine with 2 minced garlic cloves, 1 tablespoon thyme leaves, 2 tablespoons soy sauce, 2 tablespoons dry sherry, 1 teaspoon olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Score the skin of each duck breast in a crosshatch pattern being careful not to cut into the meat. Pat breasts dry, then rub the marinade over the skin and meat surfaces. Place in a shallow dish, cover, and refrigerate for at least 1 hour or up to 6 hours. Remove from fridge 30 minutes before cooking to come toward room temperature.

Render and sear duck

Season the duck skin lightly with additional salt and pepper. Place a large heavy skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down in the dry cold pan (no additional oil). Slowly render the fat for 8–12 minutes until the skin is deep golden brown and most fat has rendered; spoon off excess fat into a heatproof container and reserve. Turn breasts over and increase heat to medium-high. Sear the flesh side 2–4 minutes until browned. Check internal temperature with an instant-read thermometer: target 58–60°C (136–140°F) for medium-rare. If not yet at temperature, finish in a 190°C (375°F) oven for 5–8 minutes. Remove duck to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Roast squash

Preheat oven to 425°F (220°C). Toss 2 cups cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized. You can roast ahead and keep warm.

Cook risotto

Warm 5 cups stock in a saucepan and keep at a gentle simmer. In a heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 finely diced onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 1.5 cups Arborio rice and stir to coat for 1–2 minutes until edges translucent. Pour in 1 cup dry white wine and stir until mostly absorbed. Begin adding hot stock, 1/2 cup at a time, stirring frequently. Wait until most liquid is absorbed before adding more. After about 15 minutes, stir in the roasted butternut squash. Continue adding stock and stirring until rice is creamy and al dente, about 18–20 minutes total. Off heat, stir in 2 tablespoons butter and 3 tablespoons grated Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjust to taste. Keep warm.

Sear mushrooms

When ready to serve, heat a skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon butter. Add 2 cups mixed sliced mushrooms in a single layer (work in batches if needed). Do not stir immediately; let them sear 2–3 minutes until the underside is brown, then toss and continue until golden and crisp, about 5–7 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove to paper towel to drain briefly to maintain crispness.

Make pan sauce

Using the reserved duck fat, wipe out pan leaving about 1 tablespoon of fat (or use 1 tablespoon butter). Add 1 tablespoon minced shallot and sauté over medium heat until softened (about 2 minutes). Add 1 tablespoon lightly crushed pink peppercorns and briefly toast 30 seconds. Deglaze with 1/4 cup dry sherry or brandy, scraping up any browned bits; reduce by half. Add 1 cup beef or veal stock and simmer until reduced by about a third (3–5 minutes). Stir in 1/4 cup heavy cream and 1 teaspoon Dijon mustard; simmer gently until sauce coats the back of a spoon, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thin, simmer a little longer; if too thick, add a tablespoon of stock. Keep warm.

Slice the rested duck breast thinly on a bias. Spoon a generous portion of butternut squash risotto onto each plate. Fan 2 sliced duck breasts over the risotto. Place a small pile of crispy mushrooms beside the duck. Spoon the pink peppercorn sauce around and lightly over the duck (avoid drenching the skin to keep it crisp). Garnish with chopped parsley or chives and a light dusting of lemon zest if using. Serve immediately.