Friday, April 24, 2015
On 2:41 PM by email@example.com in #FTB, Burgundy, Daniel, Duck Breast, Louis Latour, Marsannay, Pinot Noir, Recipe No comments
Glazed Duck Breast and Roasted Brussel Sprouts
4 duck breasts
Zest of 1 orange
Fresh Herbs (e.g. thyme and oregano)
3/4 to 1lb of brussel sprouts
1/4 cup of (cooking) wine, preferably a light red wine
"Marinating" the Duck Breast:On the underside of the breasts, rub into the meat the salt, pepper, herbs and orange zest and let them sit in the refrigerator for 30 minutes to 5 hours. When you are ready to begin cooking, take them out of the fridge to allow them to warm up slightly before cooking.
Cooking the Brussel Sprouts:Brussel sprouts are the comeback vegetable of 2014, and I highly recommend getting on board with this delicious and filling go to.Preheat the oven to 400 degrees. Halve the brussel sprouts and set them in a roasting dish sprinkle them with salt and pepper and lightly toss them in the dish with just enough oil to make the seasoning stick. Place in oven until they start to brown. Begin to prepare the duck breasts.
Cooking the Duck Breast:Heat a non stick pan on high heat. (Pro tip: If your pan will be crowded with the four breasts, use two pans with two breasts each.) Gently brush off most of the herbs and zest. Lightly score the fat of the duck breast with a hatch pattern, but be sure not to cut more than halfway into the fat. For best results, do not remove any of the fat as that will result in less flavor and tough meat.
Now your pan(s) are hot, place the breasts with the FAT SIDE DOWN. The goal is to have crispy, almost caramelized fat. This should take about 5 minutes. Not moving the breasts before the fat crisps will reward you with a beautiful brown color.
Once the breasts are in the pan, turn the oven down to 350. When the fat is crisps, use tongs to gently turn the duck breast onto the side without fat. "Kiss" the meat side with a short sear and place the pans in the oven for 6 minutes. (You may want to remove the brussel sprouts before hand and carefully cover them with tin foil.)
Plating the Dish:Once the duck has been in the oven for 6 minutes, remove it with pot holders on and set the breasts on a cutting board to rest covered by a large piece of tin foil. Use a wooden spoon to remove some of the liquid fat from the pan. Leaving behind about 2 tablespoons of it will be the essence for a sauce. Add the cooking wine to deglaze the pan. Gently scraping across the surface of the pan, loosen any remainders of the duck, herbs, zest, etc. Reduce until it starts to thicken and remove from heat.
Uncover the duck breasts on the cutting board and cut small sections 3/4 inch thick from end to end. Place a few on each plate in a fan pattern. On the narrow side of the pan, portion out the brussel sprouts. Then carefully spoon out the reduced sauce from the pan onto the slices of duck. Serve and enjoy!
~Daniel, Our New York and Washington Wine Buyer