Crispy Pan-Seared Duck Breast with Duck-Fat Potatoes and Asparagus

Duck is surprisingly simple to cook and it always rewards with luscious, rich flavor-making it perfect for a special dinner. In this recipe, you’ll use the meat two ways: first, breasts are seared in the pan until the skin is rendered and crisp and then the potatoes are tossed in the drippings to give them a marvelous, lingering flavor.

Paired with tender asparagus, burst grape tomatoes and a silky demi-glace sauce, this dish is sure to impress. Follow these steps for a restaurant-quality meal at home.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve potatoes lengthwise. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain well and return to pot. Meanwhile, trim bottom of asparagus. Mince chives. Pat duck dry with paper towels.
2. Season duck generously with salt and pepper, then place skin sides down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 10-15 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and let rest.
3. Add just enough reserved duck fat to pot with potatoes to cover bottom surface. Place pot over medium-high heat and cook potatoes, tossing, until skins are crisp and browned, 3-5 minutes. Remove from pot and season with salt and pepper.
4. While potatoes cook, add asparagus and 2 tsp water to pan used for duck over medium heat. Cover and steam 3 minutes. Uncover, increase heat to medium high and add tomatoes and a drizzle of duck fat. Cook, tossing occasionally, until asparagus is tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Remove from pan and transfer to a plate.
5. Add demi-glace, ¼ cup water and 2 TBSP butter to same pan. Bring to a boil, then remove from heat. Stir to combine. Season with salt and pepper (to taste).
6. Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.

Recipe Tips

FAQ

Can I use other potatoes instead of fingerling potatoes?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Just cut them into uniform sizes for even cooking.

How do I know when the duck is cooked to medium-rare?

The internal temperature should reach 130-135°F (54-57°C) for medium-rare. Use an instant-read thermometer for accuracy.

Can I make this recipe without duck fat?

The duck fat is essential for flavor, but you can substitute with olive oil or butter if needed. However, the potatoes won’t have the same rich taste.