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Restaurants›Marker 32›Seared Duck Breast Recipe

Seared Duck Breast Recipe

Name: Marker 32s Seared Duck Breast Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breast; 1 tsp Salt; 1 tsp Black pepper; 4 slices Bacon; 1 cup Arborio rice; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 4 cups Chicken broth; 1 cup Dry white wine; 1 medium Apple, peeled and diced; 1 cup Parmesan cheese, grated; 2 tbs Butter; to taste Salt; to taste Black pepper; 8 oz Haricot verts (French green beans); 1 tbs Olive oil; to taste Salt; to taste Black pepper; 2 medium Leeks, cleaned and sliced; 1 cup Heavy cream; 1 tbs Truffle oil; to taste Salt; to taste Black pepper; 2 cups Duck stock; 1 cup Red wine; 2 medium Shallots, minced; 2 tbs Butter; to taste Salt; to taste Black pepper

Inspired by Marker 32

Time1h 30m

Serves2

caramelized apple and bacon risotto / haricot verts / truffle leek purée / duck demi

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Ingredients

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Duck Breast

2 pieces Duck breast

1 tsp Celtic sea salt

1 tsp black pepper

Caramelized Apple and Bacon Risotto

4 slices Bacon

1 cup Arborio rice

1 medium Onion, finely chopped

2 cloves Garlic, minced

4 cups Chicken broth

1 cup Dry white wine

1 medium Apple, peeled and diced

1 cup Parmesan cheese, grated

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Haricot Verts

8 oz Haricot verts (French green beans)

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Truffle Leek Purée

2 medium Leeks, cleaned and sliced

1 cup Heavy cream

1 tbs Truffle oil

to taste Celtic sea salt

to taste black pepper

Duck Demi

2 cups Duck stock

1 cup Red wine

2 medium Shallots, minced

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Preparing Duck Breast

Score the Skin

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.

Season and Sear

Season the duck breast with salt and black pepper. Place skin-side down in a cold skillet and turn the heat to medium. Sear until the skin is crispy and golden brown, about 6-8 minutes.

Finish Cooking

Flip the duck breast and cook for an additional 3-5 minutes for medium-rare. Remove from heat and let rest before slicing.

Caramelized Apple and Bacon Risotto

Cook Bacon

In a large saucepan, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan.

Sauté Aromatics

Add the onion and garlic to the pan and sauté until translucent.

Add Rice

Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.

Deglaze and Cook

Pour in the white wine and cook until absorbed. Gradually add chicken broth, one ladle at a time, stirring continuously until the rice is creamy and al dente.

Finish Risotto

Stir in the diced apple, crispy bacon, Parmesan cheese, and butter. Season with salt and pepper to taste.

Haricot Verts Preparation

Blanch the Beans

In a pot of boiling salted water, blanch the haricot verts for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Sauté

In a skillet, heat olive oil and sauté the haricot verts for another 2-3 minutes. Season with salt and pepper.

Truffle Leek Purée

Cook Leeks

In a saucepan, add leeks and cover with heavy cream. Simmer until leeks are tender, about 10-15 minutes.

Blend

Transfer to a blender, add truffle oil, and blend until smooth. Season with salt and pepper.

Duck Demi Preparation

Prepare Sauce

In a saucepan, combine duck stock, red wine, and shallots. Bring to a simmer and reduce until thickened, about 15-20 minutes.

Finish Sauce

Whisk in butter and season with salt and pepper.