Duck Recipe
Sautéed Duck Breast; Stuffed Patty Pan Squash, Port-Tamarind Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck & seasoning
Stuffed patty pan squash
Port-tamarind sauce
Finishing & garnish
Method
Duck & seasoning
- 1
Prepare duck
Bring the duck breasts to room temperature for 20–30 minutes. Pat dry thoroughly with paper towels. Using a sharp knife, score the skin in a crosshatch pattern being careful not to cut into the meat (about 1/8" deep). Season both sides with the Kosher salt and freshly ground black pepper.
- 2
Render skin and sear
Place a cold, heavy skillet (preferably cast iron) over medium-low heat. Place the duck breasts skin-side down in the dry pan (no oil). Cook gently for 8–12 minutes, pressing occasionally and adjusting heat so the fat renders steadily but doesn’t burn; you want deeply golden, crisp skin. If the pan becomes overly smoky, lower heat. Spoon off excess fat into a heatproof container and reserve for another use.
- 3
Finish in pan
Once skin is crisp and well-browned, flip the breasts, add 1 tablespoon neutral oil to the pan, and sear the flesh side 1–2 minutes until browned. Transfer to a cutting board and let rest for 6–8 minutes. For medium-rare aim for an internal temperature of 125–130°F (51–54°C) before resting; it will rise slightly while resting.
Stuffed patty pan squash
- 4
Prepare squash
Preheat oven to 375°F (190°C). Halve the patty pan squash horizontally and scoop out the soft center portion to create a cavity for stuffing. Brush the cut sides lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper.
- 5
Make stuffing
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced shallot and cook 1–2 minutes until softened, then add the minced garlic and cook another 30–45 seconds until fragrant. Remove from heat and stir into a bowl with the goat cheese, toasted breadcrumbs, chopped parsley, lemon zest, 0.5 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning.
- 6
Fill and roast
Spoon the cheese mixture into the hollows of each squash half, pressing lightly to pack. Place the filled halves on a baking sheet, drizzle with remaining 1 tablespoon olive oil, and roast in the preheated oven for 18–22 minutes, until the squash is tender and the top of the filling is lightly golden. Remove from oven and keep warm.
Port-tamarind sauce
- 7
Reduce aromatics and port
In a small saucepan over medium heat, add 1 tablespoon minced shallot and 1 cup port wine. Bring to a simmer and reduce by about two-thirds (to roughly 1/3 cup), 8–12 minutes, until syrupy and aromatic.
- 8
Combine stock and tamarind
Add 1 cup chicken or duck stock, 1 tablespoon tamarind paste, 1 teaspoon brown sugar, and 1 teaspoon red wine vinegar. Bring to a gentle boil, then reduce heat and simmer until sauce coats the back of a spoon, about 8–10 minutes. Taste and adjust tamarind (add up to 1/2 tsp more for brightness) and sweetness as needed. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- 9
Finish with butter
Remove the pan from heat and whisk in the cold cubed unsalted butter, one piece at a time, to emulsify and slightly thicken the sauce. Strain the sauce through a fine mesh sieve into a small bowl if you prefer a smooth finish. Keep warm until plating.
Finishing & plating
- 10
Slice duck & plate
Slice the rested duck breasts on a diagonal into 1/4–1/2" slices. Fan slices slightly on warm plates alongside two halves of stuffed patty pan squash per person.
- 11
Sauce & garnish
Spoon 2–3 tablespoons of the warm port-tamarind sauce over the duck and a little around the squash. Toss microgreens or baby arugula with 1 teaspoon extra virgin olive oil and 1/2 teaspoon lemon juice, season lightly with salt and pepper, and place a small handful on each plate as a fresh garnish. Serve immediately.
