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

Duck is the showstopper of the poultry world-its rich, luscious meat never fails to impress. In this recipe, you’ll use duck two ways for an unforgettable meal: the breasts are seared until the skin is perfectly crisp and the potatoes are tossed in the rendered fat for an irresistible flavor.

Paired with tender asparagus, burst grape tomatoes and a silky demi-glace sauce, this dish is elegant enough for a special dinner yet simple enough for a weeknight. Ready in just 35 minutes, it’s a surefire way to elevate your cooking.

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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 off and discard bottom woody ends from asparagus. Mince chives. Pat duck dry with a paper towel.
2. Season duck generously with salt and pepper, then place skin-side 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, tomatoes and a drizzle of duck fat to pan used for duck over medium-high heat. Cook, tossing occasionally, until asparagus is lightly browned and 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 to taste with salt and pepper.
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?

Yes, small Yukon Gold or red potatoes work well. Just cut them into bite-sized pieces and adjust cooking time as needed.

How do I know when the duck is done?

For medium-rare, cook until the internal temperature reaches 135°F (57°C). The meat will be pink and juicy. Adjust time for your preferred doneness.

Can I substitute the demi-glace?

If you don’t have chicken demi-glace, you can use 1 cup of chicken broth simmered until reduced by half, then whisk in 1 tablespoon of butter for richness.