Seared Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.

2. 2

   Cook the Duck Breasts

   In a skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from the pan and let rest.

3. 3

   Prepare the Hash

   In the same skillet, add olive oil and heat. Add chopped sweet potatoes, parsnips, and cippolini onions. Cook until golden brown and tender, about 10-12 minutes.

4. 4

   Add Kale and Confit

   Stir in chopped kale and shredded duck confit. Cook for an additional 3-4 minutes until kale is wilted.

5. 5

   Make Bourbon Apple Cranberry Chutney

   In a saucepan, combine bourbon, apple cider, dried cranberries, and brown sugar. Simmer until thickened, about 10 minutes.

6. 6

   Serve

   Slice the duck breasts and serve on top of the hash, drizzled with the bourbon apple cranberry chutney.