Lemon & Thyme Glazed Magret Duck Breast Recipe
vanilla scented autumn fruit, squash purée, brown butter crème fraîche cabbage, duck jus
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Ingredients
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Duck Breast
Autumn Fruit
Squash Purée
Brown Butter Crème Fraîche Cabbage
Duck Jus
Method
Duck Breast Preparation
- 1
Score Duck Breasts
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- 2
Season Duck
Season both sides with salt and black pepper. Rub thyme and lemon zest into the meat.
- 3
Cook Duck Breasts
In a pan, place the duck breasts skin-side down and cook over medium heat until the fat renders and the skin is crispy, about 6-8 minutes.
- 4
- 5
Rest Duck
Remove from the pan and let rest for 5 minutes before slicing.
Autumn Fruit Compote
- 6
Cook Fruits
In a saucepan, combine diced apple, pear, and vanilla bean. Cook over medium heat until the fruits are soft, about 10 minutes.
- 7
Mash Fruits
Remove the vanilla bean and mash the fruits slightly for a chunky texture.
Squash Purée
- 8
- 9
Cook Squash
Add vegetable broth and bring to a simmer. Cook until squash is tender, about 15-20 minutes.
- 10
Purée Squash
Purée the mixture using a blender until smooth.
Brown Butter Crème Fraîche Cabbage
- 11
Brown the Butter
In a frying pan, melt butter over medium heat until it turns brown and fragrant.
- 12
Cook Cabbage
Add shredded cabbage, season with salt and pepper, and sauté until tender, about 5-7 minutes.
- 13
Finish Cabbage
Stir in crème fraîche and cook until heated through.