Duck Sarladaises Recipe

Remove duck breasts from fridge 20–30 minutes before cooking to come closer to room temperature. Pat dry thoroughly with paper towels. Score the skin in a diamond pattern being careful not to cut into the flesh. Season both sides liberally with kosher salt and freshly ground black pepper.

Place a cold, dry skillet (preferably cast-iron) on medium-low heat. Place duck breasts skin-side down in the skillet (no added fat). Render the fat slowly: cook 8–12 minutes, pressing gently and adjusting heat so the skin sizzles gently and renders golden brown and crisp. Spoon off excess rendered fat into a heatproof container and reserve for the potatoes (you will need about 6 tbs).

When skin is crisp and deep golden, flip the breasts and add 4 sprigs of thyme and 2 smashed garlic cloves to the pan. Continue cooking skin-side up for 3–6 minutes depending on thickness and desired doneness (about 56–58°C / 133–136°F for medium-rare). Use an instant-read thermometer for accuracy.

Transfer the duck breasts to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing. Reserve pan juices for the jus reduction (pour off most fat but keep fond).

While the duck rests (or earlier), bring a pot of salted water to a simmer. Slice potatoes 3–4 mm thick (use a mandoline or sharp knife for uniformity). Parboil potato slices 3–4 minutes until just tender but still holding shape. Drain and spread on a clean towel to dry and cool slightly.

In a large sauté pan, heat reserved duck fat (about 6 tbs). If you reserved less fat from the breasts, top up with store-bought duck fat to reach 6 tbs. When shimmering over medium heat, add the sliced garlic and sauté 30–45 seconds until fragrant and lightly golden (don't burn).

Add potato slices in a single layer (work in batches if necessary). Cook without moving for 3–5 minutes to develop a golden crust, then flip and brown the other side 3–5 minutes. Season each batch with salt and pepper as you go. Continue until all potatoes are golden and crisp at the edges.

Transfer potatoes to a warm plate, sprinkle with chopped parsley and adjust seasoning. Keep warm in a low oven (100–120°C / 210–250°F) until serving.

After removing most duck fat from the duck pan, place the pan over medium heat. Add 1 tablespoon olive oil if pan is dry. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent.

Pour in 300 ml red wine to deglaze, scraping up browned bits (fond) from the pan. Add 1 tsp brown sugar or honey, 2 sprigs fresh thyme and 1 bay leaf. Bring to a gentle boil and reduce by roughly half (about 8–12 minutes) until slightly syrupy.

Add 300 ml chicken or duck stock and continue to reduce until the sauce coats the back of a spoon (about 10–15 minutes). Strain the sauce into a clean saucepan, discard solids, and return to low heat.

Off heat, whisk in cold cubed butter (30 g) a few pieces at a time to emulsify and gloss the jus. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm; do not boil after adding butter or it may break.

Whisk together 1 tbs red wine vinegar, 2 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl to make a light vinaigrette.

Toss the washed and dried frisée in the vinaigrette just before plating so it remains crisp.

Slice rested duck breasts thinly on a slight diagonal. Fan 3–4 slices per plate.

Arrange a generous portion of Sarladaise potatoes beside the duck. Place a small mound of dressed frisée to one side or on top for height and freshness.

Spoon warm red wine jus around and lightly over the duck (avoid drowning the crispy skin). Garnish potatoes with the remaining chopped parsley and add microgreens or extra frisée if desired.

Serve immediately while duck is medium-rare and potatoes are hot and crisp.