Hudson Valley Duck Breast Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern being careful not to cut into the meat. Season both sides generously: 1 tsp kosher salt and 1/2 tsp black pepper per breast (adjust portions from ingredients).

Render skin and sear

Place a cold (room-temperature) heavy skillet over medium-low heat. Place the duck breasts skin-side down in the dry pan (skin should sizzle gently as it warms). Cook slowly for 8–12 minutes, pressing occasionally, until most of the fat has rendered and the skin is deeply golden and crisp. Spoon off and reserve excess fat as it accumulates (use later for sprouts if desired).

Finish in oven

When skin is crisp, add 1 tbs neutral oil to the pan and flip the breasts skin-side up. Transfer the pan to a preheated 400°F (200°C) oven and roast 6–8 minutes for medium-rare (internal temp 57–60°C / 135–140°F). Adjust time for desired doneness. Remove breasts to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing.

While duck rests, prepare sprouts. Bring a medium pot of salted water to a boil. Blanch halved Brussels sprouts 2 minutes to remove bitterness, then shock in ice water and drain well.

Heat a large skillet over medium-high heat and add 2 tbs duck fat (or butter). When shimmering, add the drained sprouts cut-side down in a single layer. Press slightly and let cook, undisturbed, 4–6 minutes until deeply browned and crisp on the cut side. Stir/flip and cook another 2–3 minutes until tender through. Season with 1 tsp salt and 1/2 tsp pepper. Finish with shaved Parmesan if using and a squeeze of lemon zest (use garnish ingredient). Keep warm.

Place chopped parsnips in a medium saucepan and cover with milk and cream (use enough to just cover the parsnips). Add the split vanilla bean (scraped seeds and pod) or 1 tsp vanilla extract. Bring to a gentle simmer over medium heat and cook until parsnips are very tender, about 15–20 minutes.

Remove the vanilla pod (if used). Transfer parsnips with cooking liquid to a blender or use an immersion blender. Add 2 tbs unsalted butter, 3/4 tsp salt and 1/4 tsp white pepper. Purée until very smooth, adding extra warm milk by tablespoonfuls if needed to reach a silky, spoonable consistency. Taste and adjust seasoning. Keep warm; reheat gently if needed before plating.

In the same skillet used for the duck (pour off some fat if excessive, leaving about 1 tbs), add the minced shallot and sauté over medium heat until translucent, about 1–2 minutes.

Carefully deglaze the pan with 60 ml Armagnac. If cooking on a gas stove, remove pan from heat briefly and tilt to ignite alcohol or ignite with a long match if you wish to flambé (optional). Allow alcohol to reduce by half, scrapping browned bits.

Add 1/2 cup dry red wine and simmer until reduced by roughly two-thirds. Add 1 cup chicken or duck stock and 2 tbs demi-glace (if using) and simmer until sauce coats the back of a spoon, about 6–8 minutes.

Off heat, whisk in 2 tbs cold cubed butter a little at a time to emulsify and give the sauce a glossy finish. Stir in 1 tsp fresh thyme leaves, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

Spoon a generous quenelle or smear of warm parsnip & vanilla purée onto each plate (about 3–4 tbs per serving).

Slice each rested duck breast crosswise into 5–6 slices. Fan 3–4 slices over the purée.

Arrange a small mound of crispy Brussels sprouts beside the duck. Spoon warm Armagnac sauce around and over the duck (about 2 tbs sauce per plate).

Finish with a sprinkle of chopped parsley, a few microgreens, and a light dusting of lemon zest. Serve immediately.