Pan Roasted Liberty Farms Duck Breast Recipe
Roasted King Trumpet Mushroom, Huckleberry Gastrique
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Ingredients
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Duck Breast
Mushrooms
Huckleberry Gastrique
Method
Preparing Duck Breast
- 1
Score the Duck Skin
Using a sharp knife, make shallow diagonal cuts on the skin side of the duck breast, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
- 3
Sear the Duck
In a cold skillet, place the duck breasts skin side down. Turn the heat to medium and allow the fat to render slowly. Cook for about 6-8 minutes until the skin is crispy and golden brown.
- 4
Finish Cooking in Oven
Preheat your oven to 400°F (200°C). Flip the duck breasts over and place the skillet in the oven. Roast for 6-8 minutes or until the internal temperature reaches 135°F for medium-rare.
- 5
Rest the Duck
Remove the duck breasts from the oven and let them rest for 5-10 minutes before slicing.
Cooking Mushrooms
- 6
Making Huckleberry Gastrique
- 7
Combine Ingredients
In a saucepan, combine huckleberries, sugar, red wine vinegar, and water. Bring to a boil over medium heat.
- 8
Simmer the Sauce
Lower the heat and let the mixture simmer for about 15 minutes until the huckleberries have burst and the sauce has thickened slightly.
- 9
Strain the Gastrique
Remove from heat and strain the mixture through a fine sieve to remove solids, resulting in a smooth sauce.
Plating
- 10
Slice and Serve
Slice the rested duck breast and plate it alongside the sautéed King Trumpet mushrooms. Drizzle the huckleberry gastrique over the duck for a beautiful presentation.
