Crescent Farm Duck Breast Recipe
Chimichurri sauce, fingerling potato, roasted garlic.
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Ingredients
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Crescent Farm Duck Breast
Method
Preparation and Cooking
Roast the Garlic
Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft.
Prepare the Fingerling Potatoes
While the garlic is roasting, wash the fingerling potatoes and cut them in half lengthwise. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes alongside the garlic until golden and tender.
Make the Chimichurri Sauce
In a food processor, combine the parsley, cilantro, roasted garlic (squeezed out of the head), red wine vinegar, crushed red pepper flakes, and the remaining 1 tablespoon of olive oil. Blend until smooth. Season with salt and pepper to taste.
Cook the Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper. Place skin-side down in a cold skillet and turn the heat to medium-high. Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook an additional 4-5 minutes for medium-rare. Let rest for 5 minutes before slicing.
Serve
Slice the duck breasts and serve them over a bed of roasted fingerling potatoes. Drizzle with chimichurri sauce on top.
