Pekin Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the Pekin duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

2. 2

   Sear the Duck

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Place the duck breast skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 2-3 minutes. Remove from skillet and let rest.

3. 3

   Braised Red Cabbage

   In the same skillet, add 1 tablespoon of butter and sauté chopped red cabbage over medium heat for about 5 minutes. Add red wine, vegetable stock, sugar, and vinegar. Reduce the heat and let it simmer for 20-25 minutes until the cabbage is tender.

4. 4

   Confit Turnips

   Peel and cut the turnips into chunks. In a small pot, melt 1 tablespoon of butter and add the turnips with enough water to cover. Simmer on low heat for about 15-20 minutes until tender. Season with salt and pepper.

5. 5

   Pearl Onions

   In a separate small skillet, heat remaining olive oil and sauté pearl onions for about 10 minutes until they are golden and caramelized.

6. 6

   Combine and Serve

   Slice the duck breast and arrange it on a plate with the braised cabbage, confit turnips, and caramelized pearl onions. Garnish with black currants and serve warm.