Duck Breast* Recipe

Score and season

Remove duck breasts from refrigerator 20–30 minutes before cooking. Pat dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper.

Render skin and sear

Place a cold, heavy skillet (cast iron recommended) over medium-low heat. Place duck breasts skin-side down in pan (no oil initially). Cook gently for 8–10 minutes, pressing occasionally and pouring off excess fat into a heatproof container so the skin renders and crisps evenly. If the pan becomes dry and skin starts to stick, add 1 tablespoon neutral oil and swirl. When skin is deep golden and crisp, flip and sear flesh-side 1–2 minutes to brown.

Finish in oven and rest

Preheat oven to 400°F (200°C) while searing. After searing flesh-side, transfer skillet to oven and roast 5–7 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust 2–3 minutes longer for medium. Remove from oven and transfer duck to a cutting board; tent loosely with foil and rest 5–7 minutes before slicing.

Prepare stock and cherries

Keep the chicken stock warm in a saucepan over low heat. If using frozen cherries, thaw briefly and drain. Lightly mash the 1 cup cherries with a fork; set aside. Finely mince shallot and garlic.

Sweat aromatics

In a medium saucepan or wide sauté pan, heat 1 tablespoon olive oil over medium heat. Add minced shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add arborio rice to the pan and stir to coat with oil and shallot mixture; toast 1–2 minutes until edges of rice become translucent. Pour in the white wine and stir constantly until wine is mostly absorbed.

Cook risotto

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. After ~10 minutes (rice still al dente), stir in the mashed cherries and continue adding stock as needed until rice is creamy and tender but slightly firm to the bite, total cooking time about 18–20 minutes.

Finish risotto

When rice is just cooked, remove from heat. Stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If risotto is too thick, stir in up to 2–4 tablespoons warm stock to reach a creamy consistency. Keep warm until plating.

Cook shallot and cherries

In a small saucepan over medium heat, add 1 teaspoon olive oil or a small spoon of duck fat reserved from rendering. Sauté 1/2 minced shallot until translucent, about 1–2 minutes. Add 3/4 cup pitted cherries and cook 2–3 minutes to release juices.

Deglaze and reduce

Add 1 tablespoon red wine vinegar, 1 teaspoon brown sugar and 1/2 cup chicken stock. Bring to a simmer and reduce by about half, 4–6 minutes, until slightly thickened and flavors concentrated.

Finish sauce

Turn off heat and whisk in 1 tablespoon cold butter to give the sauce a glossy finish. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. If you prefer a smoother sauce, pass through a fine mesh strainer and press solids with the back of a spoon; otherwise leave slightly chunky. Keep warm.

Prepare bok choy

Trim root ends and halve baby bok choy lengthwise. Rinse to remove grit and pat dry.

Sauté and steam

Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil. Place bok choy cut-side down and sear 1–2 minutes until lightly browned. Add sliced garlic, 1 tablespoon tamari (or soy sauce) and 2 tablespoons water. Cover and steam briefly 2–3 minutes until stems are tender-crisp.

Finish

Remove lid, increase heat to high to evaporate excess liquid if any. Adjust seasoning with 1/4 teaspoon salt. Sprinkle 1/2 teaspoon toasted sesame seeds optional and transfer to plate to serve immediately.

Slice rested duck breast thinly on a diagonal. Spoon a portion of warm cherry risotto onto each plate or build a circular nest. Fan slices of duck breast over risotto. Spoon cherry sauce over duck and a little around the risotto. Arrange 2–3 halved bok choy pieces alongside. Garnish with a few thyme leaves or extra grated Parmesan on the risotto if desired. Serve immediately.