Rohan Duck Breast Recipe

Score and season

Remove any excess moisture from duck breasts with paper towels. 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.

Render the fat and sear

Place a cold skillet (preferably heavy cast-iron) over medium-low heat. Place the duck breasts skin-side down into the cold pan and turn heat to medium-low. Cook gently for 8–12 minutes, allowing the fat to render and the skin to become deep golden and crisp. If fat accumulates, carefully pour most off into a heat-safe container, leaving a thin layer for browning.

Finish in oven

Heat the oven to 400°F (200°C). After skin is crisp, flip the breasts and sear the meat side for 1 minute. Brush a little olive oil on the meat side if needed. Transfer the skillet to the preheated oven and roast 6–8 minutes for medium-rare (internal temp 125–130°F / 51–54°C) or longer to desired doneness. Remove from oven and rest on a cutting board tented with foil for 6–8 minutes before slicing.

Preheat oven to 425°F (220°C). Toss halved/quartered potatoes with olive oil, chopped rosemary (or thyme), minced garlic, kosher salt and black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–30 minutes, turning once halfway, until golden and crisp at the edges and tender inside. Keep warm until plating.

Place sweet potato cubes in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook 12–15 minutes until very tender when pierced with a fork.

Drain well and return potatoes to the hot pan to dry briefly (about 1 minute) over low heat. Transfer to a bowl or food mill. Add butter, milk or cream, maple syrup, ground cinnamon and kosher salt. Mash or blend to a smooth purée, adjusting milk for desired consistency and seasoning to taste. Keep warm.

While potatoes and duck cook, toss broccoli florets with olive oil and kosher salt. Roast on a separate baking sheet in the 425°F (220°C) oven for 10–12 minutes until tender-crisp and slightly charred, or steam for 4–6 minutes until bright green and just tender.

If desired, squeeze a little lemon over broccoli just before serving.

In a small saucepan over medium heat, add 1 tsp olive oil (use reserved duck fat if desired) and gently sweat the minced shallot for 1–2 minutes until translucent but not brown.

Add blackberries, balsamic vinegar, red wine (or water) and granulated sugar. Bring to a gentle simmer and cook, stirring occasionally, until berries break down and the liquid reduces and thickens, about 8–12 minutes.

If you prefer a smooth sauce, press the mixture through a fine-mesh sieve into a small saucepan or bowl, discarding seeds and solids. Return the strained sauce to low heat. Whisk in the cold butter piece by piece (mounting) until glossy and slightly thickened. Season with salt and freshly ground black pepper to taste. Keep warm; sauce will thicken further as it cools.

Slice rested duck breasts thinly on the bias. Spoon a generous smear of sweet potato purée onto each plate. Arrange roasted potatoes and broccoli beside the purée.

Fan the sliced duck over or alongside the purée. Spoon the warm balsamic blackberry sauce over the duck (and a little over the purée if desired). Finish with a small drizzle of reserved duck fat or a light drizzle of olive oil if you like, and a final pinch of flaky salt on the duck skin for texture.

Serve immediately.