Citrus Glazed Duck Breast Recipe

Prepare and boil

Peel and cut the rutabaga and Yukon gold potato into 1-inch cubes. Place in a pot and cover with cold salted water. Bring to a simmer and cook until very tender, about 20–25 minutes.

Drain and mash

Drain well and return to the pot. Add warm milk, 2 tbs butter, salt, pepper, and thyme. Mash with a potato masher or blend with an immersion blender until smooth and creamy. Adjust seasoning and keep warm while finishing the rest of the dish.

Soak cherries

Place the dried cherries in a small bowl and pour 2 tbs brandy over them. Let sit for 10–15 minutes to plump. If using fresh or frozen cherries, you can skip soaking and add them directly to the sauce step.

Sauté aromatics

In a medium saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and cook until translucent, about 2–3 minutes, without browning.

Deglaze and simmer

Add the port wine to the pan to deglaze, scraping any browned bits. Reduce by about half over medium heat (3–5 minutes). Add the chopped dates, plumped cherries (reserve 1 oz for garnish), brown sugar, red wine vinegar, and stock. Simmer gently for 8–10 minutes until the dates and cherries begin to soften and the sauce thickens slightly.

Finish and mount

If you prefer a smooth sauce, blend briefly with an immersion blender or transfer to a blender and purée, then return to the pan. Taste and season with salt and pepper. Whisk in 1 tbs cold butter to enrich and give a glossy finish. If the sauce is too thin, stir in the cornstarch slurry a little at a time and simmer 1–2 minutes until it coats the back of a spoon. Keep warm.

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper. Rub the orange and lemon zest onto the skin side and the honey, soy sauce, and white wine vinegar onto the meat side; let rest 10 minutes to develop flavor.

Render skin and sear

Place a cold (never preheated) heavy skillet or cast-iron pan over medium-low heat. Place the duck breasts skin-side down and cook gently for 8–12 minutes, adjusting heat so the fat renders slowly and the skin becomes deeply golden and crisp. Spoon off excess fat into a heatproof container as needed (reserve for other uses).

Finish in oven

When the skin is crisp and golden, turn the breasts skin-side up, add 1 tbs butter to the pan and baste briefly. Transfer the pan to a preheated 400°F (200°C) oven and roast for 6–8 minutes for medium-rare (internal temperature 125–130°F / 52–55°C). Increase by 2–4 minutes for medium. Remove from oven and tent with foil; rest 6–8 minutes. While resting, spoon 2 tbs orange juice into the pan over medium heat to deglaze and add the honey glaze; reduce 1–2 minutes to a syrupy consistency, then brush or pour over the rested duck breasts.

Assemble arugula

In a small bowl toss the baby arugula with 1 tbs olive oil, 1 tsp lemon juice, and a pinch of sea salt. Mix in the toasted almonds and the reserved brandied cherries (halve if large). Keep chilled until plating.

Slice duck and plate

Slice each rested duck breast thinly on a bias. Spoon a generous portion of rutabaga purée onto each plate, fan 4–5 slices of duck over the purée, and drizzle with the date and port wine sauce. Place a small handful of dressed arugula beside the duck and scatter any remaining cherries and almonds around the plate. Optionally finish with a few drops of extra glaze and a small sprig of thyme.

Taste the entire plate and adjust seasoning with a small pinch of salt or a grind of pepper if needed. Serve immediately while duck is warm and sauce is glossy.