Duck Breast* Recipe

Score, season and rest

Pat the duck breasts dry. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature 20–30 minutes while preparing other components.

Render skin and sear

Place a cold, heavy skillet (cast iron preferred) over medium-low heat. Place duck breasts skin-side down in the dry skillet. Cook gently for 8–12 minutes, allowing fat to render and skin to become deep golden and crisp. Tilt the pan occasionally and spoon off excess fat into a heatproof container (reserve for frying fritters if desired).

Finish in oven and rest

When the skin is crisp, flip the breasts and sear the meat side 1 minute. Transfer skillet to a 400°F (200°C) oven for 5–8 minutes depending on thickness and desired doneness (5–6 minutes for medium-rare). Remove, tent lightly with foil and rest 6–8 minutes before slicing thinly on the bias.

Roast carrots

Preheat oven to 425°F (220°C). Toss carrot pieces with 2 tbs olive oil, a pinch of salt and pepper on a rimmed baking sheet. Roast until deep golden and very tender, 25–30 minutes, turning halfway. Reserve about 1/2 cup of roasted carrot for the fritters if you prefer a roasted flavor in them; the rest will become purée.

Simmer and purée

Transfer roasted carrots to a saucepan with the stock and butter. Bring to a gentle simmer for 5 minutes to blend flavors. Using an immersion blender or countertop blender, purée until very smooth. Stir in the heavy cream, adjust seasoning with salt and pepper and a squeeze of lemon juice if using. Keep warm.

Make batter

If using roasted carrot, finely chop or grate reserved roasted carrot and combine with grated raw carrot (to total ~2 cups). In a bowl mix flour, baking powder, salt and pepper. Whisk in the egg then fold into the carrots with sliced scallions until a scoopable batter forms; if too dry add 1 tbs water.

Fry fritters

Heat neutral oil in a skillet over medium-high heat to shimmering (about 325–350°F / 160–175°C). Drop 2–3 tbs batter per fritter into the oil, flatten slightly, and fry until golden and crisp, 2–3 minutes per side. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing duck and sauce.

Deglaze and reduce

After removing duck from the pan, pour off most fat leaving 1 tbs for flavor. Over medium heat, add the minced shallot to the pan and cook until translucent, 1–2 minutes. Deglaze with the red wine (or Banyuls), scraping up browned bits, and reduce by about half.

Finish sauce

Add the stock and thyme, simmer until slightly reduced and glossy (5–8 minutes). Remove thyme. Swirl in cold butter cubes off heat to emulsify the sauce and season with salt and pepper to taste. Keep warm.

Spoon a generous smear (2–3 tbs) of the roasted carrot purée onto each plate.

Place 1–2 carrot fritters on the purée beside where the duck will sit.

Slice rested duck breasts thinly on the bias and fan 6–8 slices over the purée and fritter.

Drizzle 1–2 tbs warm duck jus around and lightly over the duck slices. Dot or lightly drizzle the Banyuls vinegar sparingly (about 1 tsp per plate) to add sweet-acid contrast.

Sprinkle toasted chopped pistachios over the fritter and purée for crunch and scatter microgreens. Serve immediately.