Dockhors Duckhorn Recipe

Score the Duck Breast

Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat.

Season the Duck

Rub the duck breasts with salt and black pepper, ensuring both sides are well coated. Let them sit at room temperature for about 15 minutes.

Sear the Duck

In a large skillet, heat the duck fat over medium heat. Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes.

Add Aromatics

Add minced garlic and fresh thyme to the skillet, cooking for an additional minute until fragrant.

Deglaze the Pan

Pour in the red wine, scraping the bottom of the pan to release any flavorful bits. Allow it to simmer for 2-3 minutes.

Add Stock

Add the duck or chicken stock to the skillet, bringing it to a gentle simmer. Cook for another 5-7 minutes until the sauce reduces slightly.

Rest the Duck

Remove the duck from the skillet and let it rest for about 5 minutes before slicing.

Prepare the Potatoes

Peel and chop the potatoes into equal-sized chunks. Place in a pot of salted water and bring to a boil.

Cook the Potatoes

Boil for about 15-20 minutes or until fork-tender. Drain and return to the pot.

Mash the Potatoes

Add butter and fresh parsley, and mash the potatoes until smooth. Season with salt and pepper to taste.

Plate the Dish

Slice the duck breast and arrange on a plate alongside the mashed potatoes. Spoon the red wine sauce over the duck for added flavor.

Garnish

Garnish with extra fresh thyme or parsley if desired.