Espresso-rubbed Duck Two Ways Recipe

Prepare brine

In a large bowl, combine cold water, espresso grounds, kosher salt, brown sugar, crushed garlic, black peppercorns, bay leaves and thyme. Stir until sugar and salt begin to dissolve. Add ice to cool the brine to refrigerator temperature (or chill in fridge).

Brine duck breasts

Place duck breasts in a non-reactive container or zip-top bag and pour the cooled espresso brine over them, making sure breasts are fully submerged. Refrigerate for 4–6 hours (do not exceed 8 hours to avoid over-salting).

Rinse and dry

Remove breasts from brine, discard brine. Rinse briefly under cold water to remove surface solids, pat dry very thoroughly with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet over medium-high heat and add neutral oil. Place breasts skin-side down and render the fat, pressing gently, until skin is deep golden brown and crisp (8–10 minutes). Flip breasts and sear 1 minute on the flesh side. Transfer the skillet to the oven and roast 6–8 minutes for medium-rare (internal temp 58–60°C / 135–140°F). Rest 8 minutes before slicing thinly on the bias.

Salt cure (optional quick cure)

Rub each duck leg with kosher salt, place smashed garlic, thyme and bay leaf on/around legs, and refrigerate uncovered for 2–4 hours. Rinse off excess salt and pat dry. (If you prefer, use pre-cured confit legs.)

Confit braise

Preheat oven to 275°F (135°C). Place duck legs in a deep ovenproof dish or pot, add smashed garlic and thyme, then pour duck fat over so the legs are submerged. Cover and cook in oven 2.5–3 hours until meat is extremely tender and starting to pull from the bone. Let cool in fat. Keep legs in fat and refrigerate until ready; reheat by crisping skin in a hot pan or oven.

Prepare potato fondants

While legs cook, cut peeled russet potatoes into 8 thick rounds (about 1½–2 inches high). Pat dry. In a heavy skillet, melt unsalted butter over medium-high heat until foaming. Add potato rounds flat-side down and brown until deep golden, 4–6 minutes. Flip and brown the other side 3–4 minutes.

Finish fondants

Add chicken stock (enough to come halfway up the potatoes), add fine sea salt and pepper. Reduce heat to a simmer, cover with a lid or foil, and cook until potatoes are tender and stock is reduced to a glossy glaze, about 15–20 minutes. Uncover and baste potatoes with the remaining butter to glaze. Keep warm.

Crisp confit legs (finish)

When ready to serve, remove legs from fat, wipe excess fat, and place skin-side down in a skillet over medium-high heat or under a broiler to crisp skin until golden. Warm through 6–8 minutes.

Blanch (optional for bright color)

Bring a pot of salted water to a boil. Add broccoli florets and blanch 1 minute, then shock in ice water; drain and pat dry. (If you prefer a raw-crisp texture, skip blanching.)

Sauté

Heat olive oil in a large skillet over medium-high heat. Add sliced garlic and cook until fragrant but not brown, about 30 seconds. Add broccoli and red pepper flakes, season with sea salt, and sauté 3–5 minutes until tender-crisp and edges are slightly charred. Finish with lemon juice and toss. Keep warm.

Soak figs (if needed)

If figs are very dry, soak chopped figs in 2–3 tablespoons warm water for 10 minutes, then drain, reserving liquid.

Simmer sauce

In a small saucepan over medium heat, combine demi-glace, chopped figs, balsamic vinegar, brewed espresso, and chili paste. Bring to a simmer and reduce gently until slightly thickened and figs are very soft, about 10–12 minutes. If it becomes too thick, add reserved soaking liquid or a splash of water.

Finish with butter

Off the heat, whisk in cold cubed butter a little at a time to emulsify and add sheen. Season with coarse salt and pepper to taste. Keep warm but do not boil once butter is added.

Arrange two ways of duck on each plate: 1) a slice or two of espresso-brined breast, 2) one crisped duck leg confit. Place a potato fondant beside each duck element. Spoon a few tablespoons of spicy fig demi-glace over the breast and a little alongside the leg. Add a mound of sautéed broccoli to the plate.

Garnish with microgreens and toasted hazelnuts, and finish with a light sprinkle of flaky salt. Serve immediately.