Alexander Valley, Ca Recipe

Prep

Score the duck breast skin in a diamond pattern with a sharp knife without cutting into the meat. Pat breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper; set aside at room temperature for 15 minutes.

Heat a heavy skillet (cast iron recommended) over medium heat until hot. Place duck breasts skin-side down in the dry pan (no oil). Cook 6–8 minutes, pressing gently with a spatula for even contact, until fat renders and skin is deep golden brown and crisp. Pour off excess rendered fat into a heatproof container, leaving about 1 tablespoon in the pan.

Flip the breasts and add 1 tablespoon neutral oil to the pan if it’s dry. Reduce heat to medium-low and cook 4–6 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), or longer for desired doneness. Remove duck to a cutting board and tent loosely with foil. Let rest 6–8 minutes before slicing.

While duck rests, make the sauce. In a small saucepan over medium heat, add 1 tablespoon of the reserved duck fat (or olive oil) and sweat the minced shallot until translucent, about 2 minutes.

Add the diced Bosc pear and cook 3–4 minutes until it begins to soften and color slightly.

Pour in 1 cup dry red wine and bring to a simmer. Scrape any brown bits from the bottom of the pan. Add 1/2 cup chicken or duck stock, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon fresh thyme leaves. Simmer gently until reduced by about two-thirds and slightly syrupy, about 12–15 minutes.

Strain the sauce through a fine mesh sieve into a clean saucepan or bowl, pressing on the solids to extract flavor; discard solids or reserve for another use. Return the strained sauce to low heat and whisk in the cold cubed butter, one piece at a time, to emulsify and thicken the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Keep warm.

In a medium skillet, heat 1 tablespoon olive oil and 1 teaspoon butter over medium heat. Add the thinly sliced shallot and sauté until softened and fragrant, about 2 minutes.

Add the baby spinach in batches, tossing until just wilted, about 1–2 minutes. Season with 1/4 teaspoon salt, a pinch of black pepper, and 1/2 teaspoon lemon juice. Remove from heat and keep warm.

Slice the rested duck breasts thinly on the bias. Arrange a mound of sautéed spinach on each plate, fan duck slices over the greens, and spoon the warm pear–red wine reduction over the duck (about 2–3 tablespoons per serving).

Finish with a scattering of microgreens and toasted chopped walnuts for crunch. Serve immediately.