Pekin Duck Breast Recipe

Preparation and Cooking

1. 1

   Prepare the Duck

   Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Sear the Duck

   Heat a skillet over medium-high heat and add the duck breasts skin side down. Sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the breasts and sear the other side for an additional 2-3 minutes.

3. 3

   Roast the Duck

   Transfer the duck breasts to a baking dish and roast in the preheated oven for about 10-12 minutes for medium-rare, or until a thermometer reads 135°F (57°C). Let rest for 5 minutes before slicing.

4. 4

   Make the Walnut Mole

   In a blender, combine the walnuts, minced garlic, chipotle pepper, and vegetable broth. Blend until smooth, and adjust seasoning if necessary.

5. 5

   Char the Radicchio

   While the duck is roasting, heat olive oil in the same skillet over medium-high heat. Add the radicchio halves cut side down and cook for about 3-4 minutes until charred and wilted. Drizzle with balsamic vinegar and cook for an additional minute.

6. 6

   Plate the Dish

   Slice the duck breasts and arrange them on a plate with the marcella beans and charred radicchio. Drizzle the walnut mole over the duck and garnish with chopped parsley.