Muscovy Duck Breast Recipe

Score the Duck Breast

Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.

Season and Cook

Season the duck breast with salt and black pepper. Place the breast skin-side down in a cold skillet and turn the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden.

Finish Cooking

Flip the duck breast and cook for an additional 3-4 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before slicing.

Boil Parsnips

In a pot of boiling salted water, add the chopped parsnips and cook until tender, about 15 minutes.

Blend the Puree

Drain the parsnips and transfer to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Sauté Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Spinach

Add spinach to the skillet and toss until wilted, about 2-3 minutes. Season with salt and black pepper.

Roast Duck Bones

In a roasting pan, roast duck bones in a 400°F (200°C) oven until browned, about 30 minutes.

Simmer the Jus

In a large pot, combine roasted duck bones, onion, carrots, celery, red wine, chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 1-2 hours. Strain the mixture and reduce the liquid until slightly thickened.