Daniel: My French Cuisine Recipe

Pan-Seared Duck Breast with Cherry-Red Wine Sauce, Pommes Purée, and Sautéed Haricots Verts

1. 1

   Prepare the potatoes for purée

   Place the peeled and cut Yukon Gold potatoes in a pot and cover with cold salted water by about 1". Bring to a gentle boil and simmer until very tender, about 15–18 minutes. Drain well and return to the hot pot for 1 minute over low heat to allow excess moisture to steam off.

2. 2

   Make the pommes purée

   Pass the drained potatoes through a ricer or mash very finely with a potato masher. Warm the milk (or cream) and 2 tbs unsalted butter together until the butter melts. Gradually fold the warm dairy into the riced potatoes until smooth and silky. Add the grated nutmeg and 1 tsp fine sea salt; taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, or hold in a warm oven (about 200°F / 95°C).

3. 3

   Score and season the duck

   Pat the duck breasts very dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with kosher salt and freshly ground black pepper. Let rest 10–15 minutes at room temperature.

4. 4

   Render the duck skin and sear

   Place a large cold skillet (preferably heavy-bottomed) over medium-low heat. Put the duck breasts skin-side down in the dry skillet (no oil). Gently render the fat for 8–12 minutes, allowing the skin to become deeply golden and crisp; tilt the pan occasionally and spoon off excess fat into a heatproof container (reserve for another use). Increase heat to medium-high, add 1 tbs neutral oil if needed, flip the breasts and sear the flesh side 1–2 minutes to color. Reduce heat and add 1 tbs unsalted butter and the thyme sprigs to the pan. Baste the duck breasts with the butter for 1 minute. For medium-rare, remove the duck when an instant-read thermometer reads 58–60°C (136–140°F). Transfer to a cutting board to rest 8–10 minutes; tent loosely with foil.

5. 5

   Cook the haricots verts

   While duck rests, bring a small pot of salted water to a rapid simmer. Blanch the haricots verts for 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and dry. In a sauté pan over medium heat, warm 1 tbs olive oil and the sliced garlic until fragrant (30 seconds). Add drained haricots verts and toss 1–2 minutes to coat and heat through. Season with sea salt, pepper, and finish with a pat of butter or chopped parsley if using. Keep warm.

6. 6

   Make the cherry-red wine sauce

   Discard most duck fat from the searing pan, leaving about 1 tbs and any fond. Over medium heat add the minced shallot and sauté until translucent (about 1–2 minutes). Deglaze the pan with 3 fl oz dry red wine, scraping up browned bits. Add the chicken or duck stock and the cherries, bring to a gentle simmer and reduce by about half, roughly 6–8 minutes, until sauce thickens slightly. Whisk in 1 tsp Dijon mustard, 1 tsp balsamic vinegar and 1 tsp honey if needed to balance acidity. Swirl in 1 tbs cold butter off the heat to finish and give the sauce a glossy sheen. Taste and season with salt and pepper.

7. 7

   Slice and plate

   Slice the rested duck breasts on the bias into 1/4"–1/2" slices. Spoon a generous portion of pommes purée onto warmed plates. Fan slices of duck atop the purée. Arrange haricots verts alongside. Spoon the cherry-red wine sauce over the duck and around the plate. Garnish with a sprig of thyme or chopped parsley. Serve immediately.