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Gastronaut Bob Blumer's Liberty Duck Breast

Pan-Seared Liberty Duck Breast

Duck has the texture of a fine cut of steak, but a flavor that is deeper and far more distinctive. That’s why it’s a perennial favorite of French chefs. Cooking a whole duck can be an unwieldy experience because of the thick layer of fat that insulates it. Fortunately for those of us whose kitchens don’t come equipped with six-burner stoves and an army of sous chefs, duck breasts deliver all the flavor without the fuss.
~ Pair with Lloyd Cellars 2017 Sta. Rita Hills Pinto Noir
Cook Time 20 d
Course Main Course
Cuisine American
Servings 2 People

Ingredients
  

  • 2 6 - 8-ounce Liberty boneless duck breasts
  • ½ teaspoon salt
  • teaspoons coarsely ground black pepper divided
  • 2 shallots diced finely
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons black currant jam ideally unsweetened, black cherry, or similar preserve
  • 2 tablespoons Crème de Cassis

Instructions
 

  • Preheat oven to 350°F and set out a cookie sheet lined with aluminum foil
  • Use a paper towel to pat dry duck. Using a sharp knife, score four ¼-inch-deep cuts across the duck skin at a 45-degree angle. Sprinkle ¼ teaspoon salt and pepper over the meat side of each duck breast.
  • Heat a heavy pan over high heat. When pan is hot, add duck breasts to the dry pan, skin side down, and cook for approximately 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes.
  • Remove pan from heat, reserve the drippings in pan, and transfer duck breasts, skin side up, to cookie sheet. Bake on the top rack of the oven for about 7 minutes for medium rare, or to your desired degree of doneness.
  • While duck is roasting, carefully discard all but two tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Remove from heat, Add vinegar to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, Cassis, and remaining teaspoon of black pepper. Return to heat and stir occasionally for 3 minutes. Reserve.
  • Remove duck from the oven, cover with aluminum foil, and let rest, for 5 minutes. Slice each breast at a 45-degree angle into ¼-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plate and spoon cassis compote overtop. Serve immediately.

Notes

Advance Work
Duck and sauce can be prepared an hour in advance. In this case, duck should be slightly undercooked and left uncut. Reheat in a 425°F oven for 3 – 4 minutes just before slicing and serving. Sauce should be rewarmed just before serving.
Liquidity
Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir
Keyword Bob Blumer, Liberty Duck, Lloyd Cellars, Pinot Noir