Duck Recipe
cauliflower puree, miso maple brown butter, fig relish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck
Cauliflower Puree
Miso Maple Brown Butter
Fig Relish
Method
Duck
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
- 2
Sear the Duck
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is crispy and golden brown. Flip the breasts over and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest for 5 minutes before slicing.
Cauliflower Puree
- 3
Cook the Cauliflower
Steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain well.
- 4
Blend the Puree
In a blender, combine the cooked cauliflower, heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Miso Maple Brown Butter
- 5
Brown the Butter
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and smells nutty, about 5-7 minutes.
- 6
Add Miso and Maple
Remove from heat and whisk in the miso paste and maple syrup until well combined. Set aside to cool slightly.
Fig Relish
- 7
Prepare the Figs
Chop the fresh figs into small pieces and place them in a mixing bowl.
- 8
Make the Relish
Add balsamic vinegar, honey, and thyme leaves to the chopped figs. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
