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

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

Pair the duck with tender asparagus and burst grape tomatoes, all finished with a quick pan sauce made from chicken demi-glace and butter. It’s a restaurant-quality dinner that comes together in just 35 minutes.

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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. Cut potatoes in half. 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 and discard the woody ends from the asparagus. Mince the chives. Pat the duck dry with a paper towel.
2. Season the duck generously with salt and pepper. Place skin-side down in a large pan over medium heat. Cook until the skin is crisp and most of the fat has rendered, 10-12 minutes, pouring off and reserving the fat as it renders. (Tip: Lower heat if the skin starts to burn.) 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 over medium-high heat and cook, tossing, 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 asparagus, tomatoes and a drizzle of duck fat to the pan used for the duck over medium-high heat. Cook, tossing occasionally, until the asparagus is lightly browned and tender and the tomatoes have burst, 3-5 minutes. Season with salt and pepper. Transfer to a plate.
5. Add the demi-glace, ¼ cup water and 2 tablespoons butter to the same pan. Bring to a boil, then remove from heat. Stir to combine. Season with salt and pepper to taste.
6. Slice the duck crosswise. Divide among plates along with the potatoes and vegetables. Spoon the sauce over everything. Sprinkle with chives.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Just cut them into bite-sized pieces and adjust cooking time as needed.

How do I know when the duck is done?

Duck breast is best served medium-rare to medium. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. The meat should be pink and juicy.

Can I make this recipe dairy-free?

Yes, simply omit the butter or substitute with a dairy-free alternative. The sauce will still be delicious with just the demi-glace and water.