Roasted Liberty Duck Breast Recipe
smoked soubise, Satsuma tangerine, sumac duck fat
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Ingredients
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Duck
Smoked Soubise (smoked onion cream)
Satsuma Tangerine Components
Finishing & Garnish
Method
Duck
- 1
Prepare and score
Pat duck breasts 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. Sprinkle 1 tablespoon sumac over the skin side and press lightly so it adheres.
- 2
Render and sear
Place a cold ovenproof skillet (preferably cast iron) over medium-low heat. Put the duck breasts skin-side down in the cold pan (no extra oil if using duck fat in the pan) and cook gently for 8–12 minutes until the fat has rendered and the skin is deep golden-brown and crisp. Spoon out excess rendered fat as it collects, reserving it for use in the sumac duck fat (see finishing).
- 3
Roast to finish
When skin is crisp, flip breasts and sear meat side 1 minute. Transfer skillet 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 from oven, transfer to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.
Smoked Soubise (onion cream)
- 4
Caramelize onions with smoke notes
In a medium saucepan over medium heat, melt 3 tbs butter. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are soft and deeply caramelized, 25–30 minutes. If you have a smoking gun, transfer the cooked onions to a bowl and cold-smoke lightly for 3–4 minutes to impart a subtle smoke note. Alternatively, stir in 1 tsp smoked paprika during the last minute of cooking.
- 5
Simmer with dairy
Add the milk, heavy cream and 1 cup stock to the caramelized onions. Add thyme and bring to a gentle simmer. Reduce heat and cook 8–10 minutes to meld flavors and slightly thicken.
- 6
Blend and finish
Remove thyme sprigs. Transfer mixture to a blender or use an immersion blender and purée until completely smooth. Return to low heat; stir in cream cheese or mascarpone if using for extra silkiness. Adjust seasoning with 1 tsp salt and 1 tsp white pepper. Keep warm and set aside until plating.
Satsuma Tangerine Components
- 7
Segment and dress
Supreme the Satsuma tangerines (cut away peel and membrane, remove segments) and collect any juices. In a small bowl combine segments with 1 tablespoon fresh tangerine juice, 1 tsp honey, chopped chives and 1/2 tsp flaky sea salt. Toss gently and set aside to macerate for 5–10 minutes. Reserve any accumulated juice for plating.
Finishing & Plating
- 8
Prepare sumac duck fat
If you reserved rendered duck fat from searing, warm it gently in a small saucepan and whisk in remaining 2 tbs sumac (adjust to taste) off the heat so it infuses without burning. Strain if desired. If you don’t have reserved fat, gently warm 3 tbs purchased duck fat and stir in 2 tbs sumac and let sit 5 minutes, then warm again briefly before using.
- 9
Slice and assemble
Slice rested duck breasts thinly on a bias. Spoon a generous pool of warm smoked soubise onto warmed plates. Fan 4–5 slices of duck over the soubise. Arrange a few satsuma segments beside the duck and scatter a teaspoon or two of the reserved tangerine juice over the soubise for brightness.
- 10
Finish and garnish
Drizzle 1–1½ tbs of the warm sumac-infused duck fat over the sliced duck and a little onto the plate for flavor and sheen. Sprinkle a light dusting (about 1/4–1/2 tsp) of extra sumac over the duck for color and tang. Add microgreens or baby mâche, and finish with a few flakes of sea salt. Serve immediately.