Crispy Pan-Seared Duck Breasts with Duck-Fat Potatoes and Baby Broccoli

Duck is the showstopper of the poultry world-its luscious, rich meat almost never fails to impress. In this recipe, we use duck two ways to create a memorable meal: first, the breasts are seared until the skin is crackling crisp, then the potatoes are fried in the rendered fat for incredible flavor.

Paired with tender baby broccoli, burst grape tomatoes and a quick pan sauce made with chicken demi-glace and butter, this dish is elegant enough for a special occasion but simple enough for a weeknight. Serve it with confidence.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the fingerling potatoes lengthwise. Place them in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, about 15 minutes. Drain well and return to the pot. Meanwhile, trim the bottom of the baby broccoli stalks. Mince the chives. Pat the duck breasts dry with paper towels.
2. Season the duck generously with salt and pepper. Place the duck skin-side down in a large cold pan. Cook over medium heat until the skin is crisp and most of the fat has rendered, 10-15 minutes, pouring off and reserving the fat as it accumulates (lower the heat if the skin burns). Flip the duck and cook to your desired doneness, 2-5 minutes more. Remove from the pan and let rest.
3. Add just enough reserved duck fat to the pot with the potatoes to cover the bottom. Place the pot over medium-high heat and cook the potatoes, tossing occasionally, until the skins are crisp and browned, 3-5 minutes. Remove from the pot and season with salt and pepper.
4. While the potatoes cook, add the baby broccoli and 2 teaspoons of water to the pan used for the duck. Cover and steam over medium heat for 3 minutes. Uncover, increase the heat to medium-high and add the grape tomatoes and a drizzle of duck fat. Cook, tossing occasionally, until the broccoli is tender and the tomatoes begin to burst, 3-5 minutes. Season with salt and pepper. Transfer to a plate.
5. Add the chicken demi-glace, ¼ cup water and 2 tablespoons butter to the same pan. Bring to a boil, then remove from heat. Stir to combine and season with salt and pepper to taste.
6. Slice the duck crosswise. Divide the duck, potatoes and vegetables among plates. Spoon the sauce over everything and sprinkle with the minced chives.

Recipe Tips

FAQ

Can I use regular broccoli instead of baby broccoli?

Yes, but you may need to cut it into smaller florets and adjust the steaming time accordingly.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken stock reduced to about ¼ cup or a store-bought demi-glace concentrate.

How do I know when the duck is done?

For medium-rare, cook until the internal temperature reaches 130°F (54°C). The meat will continue to cook slightly as it rests.