Fraser Valley Duck Breast Recipe

Inspired by Le Crocodile by Rob Feenie

Time45m

Serves2

caramelized stone fruit, sweet soy duck jus

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Ingredients

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Duck Breast

2 pieces Duck breasts

1 tsp Celtic sea salt

1 tsp black pepper

Caramelized Stone Fruit

2 pieces Plums

2 pieces Peaches

2 tbs sugar

1 tbs Butter

Sweet Soy Duck Jus

1 cup Aged soy sauce

2 tbs Honey

1 cup Duck stock

1 tbs Ginger, grated

1 tbs Garlic, minced

Method

Duck Preparation

Score the Duck

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

Cook the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 8-10 minutes until the fat renders and the skin is crispy. Flip and cook for an additional 3-5 minutes, then remove from heat and let rest.

Caramelizing Fruit

Prepare the Fruit

Pit and slice the plums and peaches.

Caramelize the Fruit

In a skillet, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the sliced fruit and cook for 3-5 minutes until caramelized. Set aside.

Making the Sweet Soy Duck Jus

Combine Ingredients

In a saucepan, combine soy sauce, honey, duck stock, grated ginger, and minced garlic.

Simmer the Jus

Bring the mixture to a simmer over medium heat, stirring occasionally, for about 10 minutes until it thickens slightly. Adjust seasoning if necessary.

Plating

Slice and Serve

Slice the duck breast and arrange it on a plate. Top with the caramelized stone fruit and drizzle with the sweet soy duck jus.