Pan-roasted Duck Breast Recipe

1. Score, season and render

Pat duck breasts dry with paper towel. 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, pressing to adhere.

2. Place a large heavy skillet (preferably cast iron) over medium-low heat. Place the duck breasts skin-side down in the dry skillet (no added oil). Cook gently for 8–12 minutes, adjusting heat as needed so the fat renders slowly and the skin turns deep golden brown and crisp. Spoon off excess fat into a bowl as you go (reserve for another use).

3. When the skin is crisp and much fat has rendered, flip the breasts and sear the flesh side 1 minute to color.

4. Transfer duck breasts to a baking sheet or ovenproof pan, skin-side up. Roast in a preheated 400°F (200°C) oven for 5–8 minutes for medium-rare (internal temperature 57–60°C / 135–140°F). Adjust time slightly for thickness. Rest the duck 6–8 minutes tented loosely with foil before slicing thinly on the bias.

5. Place the scrubbed and chopped Jerusalem artichokes and diced Yukon gold potato (if using), the shallot half and garlic clove in a medium saucepan. Cover with the chicken or vegetable stock so ingredients are just submerged.

6. Bring to a simmer over medium heat, then reduce to low and cook gently until the artichokes are very tender, about 15–20 minutes (potato will be tender sooner). Drain, reserving about 1/4 cup of cooking liquid.

7. Transfer the cooked vegetables to a blender or food processor. Add heavy cream, butter, white pepper and salt. Purée until completely smooth, adding reserved cooking liquid a tablespoon at a time to reach a silky, spoonable consistency. Taste and adjust seasoning. Keep warm over very low heat or hold in a covered container.

8. Prepare the king mushrooms: slice each king oyster mushroom lengthwise into 1/4" thick 'steaks' or ribbons. Pat dry. Season lightly with salt and pepper.

9. Heat neutral oil in a sauté pan or skillet over medium-high heat until shimmering. Add the mushroom slices in a single layer and sear 2–3 minutes per side until deeply golden and slightly crisp at the edges. Remove and drain on paper towels. Alternatively, for extra crisp, dust mushroom slices in a light mixture of flour and semolina before frying for 1–2 minutes per side.

10. For the crispy artichoke skin: if you have thin artichoke skin or very thinly sliced artichoke heart pieces, dry them thoroughly. Heat oil in a small saucepan to 350°F (175°C) and fry the slices in small batches until crisp and lightly golden, about 30–60 seconds. Remove with a slotted spoon to paper towels and sprinkle with a pinch of salt. If you don't have fresh skins, thinly sliced artichoke hearts dusted in flour and fried will provide crisp texture.

11. In a small saucepan, combine minced shallot, dry white wine, mandarin juice and white wine vinegar. Bring to a simmer over medium heat and reduce until nearly all liquid is gone and mixture is syrupy (about 4–6 minutes).

12. Reduce heat to low. Whisk in the cold cubed butter a few cubes at a time, allowing each addition to emulsify into the sauce before adding more. Maintain low heat — do not let the sauce boil once butter has been added. If the sauce becomes too thick, whisk in 1 tsp heavy cream or a splash of warm water to bring it together.

13. Season the beurre blanc with salt and white pepper and a touch of mandarin or lemon zest to brighten. Keep warm in a bowl set over a barely-warm water bath; do not overheat or the sauce will separate.

14. To make basil oil: blanch basil leaves briefly in boiling water for 5 seconds, then immediately plunge into ice water. Drain and pat dry. In a blender or immersion blender, combine blanched basil, neutral oil and fine sea salt. Purée until bright green and smooth. Strain through a fine sieve or cheesecloth into a small container. Taste and adjust salt. Keep refrigerated until ready; bring to room temperature before plating.

15. Slice rested duck breasts thinly on the bias. Rewarm purée if needed. On each plate, make a smear or quenelle of Jerusalem artichoke purée. Fan 3–4 slices of duck over the purée, skin side up so crisp skin remains visible.

16. Arrange seared king mushroom slices and a few pieces of crispy artichoke skin alongside the duck. Spoon mandarin beurre blanc around (not over) the duck to preserve crisp skin, and scatter a few mandarin segments if using.

17. Finish with small drops or a thin streak of basil oil, a light sprinkle of microgreens or small basil leaves, and a small grind of black pepper. Serve immediately while duck is medium-rare and skin is crisp.