Muscovy Duck Breast Recipe

Preparation and Cooking

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season generously with salt and black pepper.

2. 2

   Cook the Duck Breast

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook until the fat renders and the skin is crispy, about 8-10 minutes. Flip and cook for an additional 5-7 minutes. Remove from skillet and let rest.

3. 3

   Confit the Root Vegetables

   In a pot, add duck fat and heat over low. Add carrots, parsnips, turnips, and pearl onions. Cook gently in the fat for about 20-25 minutes until tender.

4. 4

   Prepare Sarladaise Potatoes

   In the same skillet used for the duck, add sliced potatoes and cook in the rendered duck fat until golden and crispy, about 15-20 minutes. Season with salt and fresh thyme.

5. 5

   Make the Demi-Glaze

   In a saucepan, combine duck stock, black currant jam, and minced garlic. Bring to a boil, then reduce to a simmer until reduced by half. Season with salt and pepper.

6. 6

   Plate the Dish

   Slice the duck breast and serve it alongside the confit root vegetables and Sarladaise potatoes. Drizzle with black currant-duck demi-glaze.