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

Duck might seem intimidating, but it’s surprisingly simple to cook and rewards you with rich, luscious flavor. In this recipe, you’ll use the rendered duck fat twice: first to achieve crackling-crisp skin on the breasts, then to fry fingerling potatoes until golden and irresistible.

Paired with tender asparagus, burst grape tomatoes and a velvety demi-glace sauce, this dish is perfect for a special dinner at home. Follow these steps for a foolproof, impressive meal.

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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 the fingerling potatoes lengthwise. Place them in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until easily pierced with a fork, 12-15 minutes. Drain well and return potatoes to the pot. Meanwhile, trim the woody ends from the asparagus and discard. Mince the chives.
2. Pat the duck breasts dry with paper towels and season generously with salt and pepper. Place them skin-side down in a large cold pan. Cook over medium heat until the skin is deep golden and crisp and most of the fat has rendered, 15-20 minutes. As the fat accumulates, pour it off and reserve it. (If the skin browns too quickly, lower the heat.) Flip the duck and cook to your desired doneness, about 5 minutes more for medium. Transfer to a cutting board and let rest.
3. Add just enough reserved duck fat to the pot with the potatoes to coat the bottom. Heat over medium-high and cook, stirring occasionally, until the potatoes are browned and crisp, 3-5 minutes. Remove from the pot and season with salt and pepper.
4. Return the pan used for the duck to medium heat. Add the asparagus and 2 teaspoons of water (4 teaspoons for 4 servings). Cover and steam until bright green, 2-4 minutes. Uncover, increase the heat to medium-high and add a drizzle of duck fat along with the grape tomatoes. Cook, stirring, until the asparagus is tender and the tomatoes begin to burst, 3-5 minutes. Season with salt and pepper, then transfer to a plate.
5. Stir the chicken demi-glace, ¼ cup water (⅓ cup for 4 servings) and 2 tablespoons butter (4 tablespoons for 4 servings) into the same pan. Bring to a boil, then remove from heat. Season the sauce with salt and pepper.
6. Slice the duck breasts crosswise. Divide the duck, potatoes and vegetables among plates. Spoon the sauce over everything and sprinkle with minced chives.

Recipe Tips

FAQ

Can I use other potatoes instead of fingerling?

Yes, small Yukon Gold or red potatoes work well. Just halve or quarter them to similar size.

How do I know when the duck is done?

For medium-rare, cook until an instant-read thermometer reads 130°F (54°C) in the thickest part. The temperature will rise a few degrees while resting.

Can I substitute the chicken demi-glace?

If you don’t have demi-glace, use ½ cup of chicken stock mixed with 1 teaspoon of soy sauce or Worcestershire sauce for depth.