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Recipe Detail Page
Slow-Roasted Duck Breast
Early Summer 2009
Duck and peas have a natural affinity for each other. Using three different types gives a gorgeous presentation as well as lovely flavour. Dried cherries add body to the sauce and their sweetness works with the peas. If peas are unavailable then use 1 lb (500 g) asparagus cut in 2-inch (5-cm) length.
Serves 4
4 duck breasts, 12 oz (375 g), excess fat trimmed from edges
Salt and freshly ground pepper
2 tsp (10 mL) fennel seeds, cracked
Sauce
1 tbsp (15 mL) balsamic vinegar
1⁄2 tsp (2 mL) sugar
1⁄4 cup (50 mL) port
1 1⁄2 cups (375 mL) homemade or low-sodium chicken stock
1⁄4 tsp (1 mL) dried chili flakes
1⁄3 cup (75 mL) dried cherries
2 tbsp (25 mL) unsalted butter
Salt to taste
1. Preheat oven to 400°F (200°C).
2. Score skin of duck breast and season with salt, pepper and fennel. Place breasts, skin-side down, in a cold skillet over low heat. Brown for 20 minutes, draining fat as it accumulates, or until skin is deeply browned and most of fat has been rendered. Flip over and cook another 2 minutes.
3. Remove duck from skillet, reserving skillet, and place on a rack over a metal baking sheet. Bake breasts for 7 to 10 minutes or until still pink in centre.
4. While breasts are baking, discard remaining fat from skillet, place over high heat and add vinegar and sugar. Cook until sticky, about 30 seconds, add port and reduce to a glaze. Add stock and chili flakes, and boil for 4 to 6 minutes or until sauce is reduced and has some body. Add dried cherries and simmer a few minutes. Remove skillet from heat and swirl in butter, which will thicken the sauce more. Adjust seasoning to taste.
5. Scatter Three-Pea Compote on plates. Slice breasts and lay on top of peas. Drizzle duck with sauce.
Serves 4
Three-Pea Compote
Lovely presented with the duck, this is a mixture of different peas served together. You could include edamame and you
could also use frozen peas (but do not defrost before cooking).
1 tbsp (15 mL) olive oil
2 cups (500 mL) chopped Boston lettuce
3 green onions, chopped
3 oz (90 g) sugar snaps, stem ends and strings removed
1⁄4 cup (50 mL) chicken stock
3 oz (90 g) snow peas
1 cup (250 mL) green peas
Salt and freshly ground pepper
2 tbsp (25 mL) chopped mint
1. Heat oil in a skillet over medium heat. Add lettuce and green onions and stir-fry for 1 minute or until wilted.
2. Add sugar snaps and stock. Cover and cook for 2 minutes or until tendercrisp. Add snow peas and simmer another 2 minutes. Stir in green peas and cook 1 minute longer. There should be hardly any liquid remaining. Season with salt and pepper, and
stir in mint.
Serves 4
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Three-Pea Compote
Lovely presented with the duck, this is a mixture of different peas served together. You could include edamame and you could also use frozen peas (but do not defrost before cooking).
