Pan Roasted Duck Breast with Charred Brussels Sprouts, Butternut Squash Purée, Crispy Sweet Potatoes, Chive Oil and Tawny Port Reduction

By / Photography By Maria Khoroshilova | September 01, 2016

Ingredients

Pan Roasted Duck Breast
  • 2 6-ounce duck breasts, fat trimmed and scored (find Maple Leaf Farms duck at North Market or Kroger)
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon olive oil
Charred Brussels Sprouts
  • 8 ounces Brussels sprouts, ends trimmed and split from top to bottom
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Butternut Squash Purée
  • 8 ounces butternut squash, peeled and large diced
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon cinnamon
  • 12 ounces chicken or vegetable stock
Crispy Sweet Potatoes
  • 1 sweet potato, peeled and thinly sliced into desired shape
  • 2 cups frying oil
  • Kosher salt as needed
Chive Oil
  • ¼ cup chives, chopped to ¼ inch
  • ¼ cup parsley, chopped
  • ½ cup olive oil

Preparation

Pan Roasted Duck Breast

Preheat oven to 400°, pour the oil in a small cast iron skillet, distribute the oil evenly throughout. Place the duck breasts in the cold skillet and place over medium heat. Allow the pan to gradually heat under the duck until the fat begins to render and sizzle. Continue to cook the duck fat side down until the skin has become caramelized and crispy, about 6 to 8 minutes. Flip the breasts and place the skillet into the hot oven and cook 4 minutes or until the internal temperature of the duck reaches 135° to 140°. Remove the breasts from the hot skillet and place on a room temperature plate. Allow to rest 10 minutes before slicing.

Charred Brussels Sprouts

In a heavy skillet or sauté pan heat the olive oil over medium-high heat until simmering. Add the sprouts and shake the pan to evenly disperse. Resist the urge to shake the pan at this point and just allow the sprouts to cook on a single side for 3 to 4 minutes until lightly charred. Gently stir the sprouts, flipping as necessary to evenly char the other sides. Continue to cook until sprouts have begun to soften. Reduce the heat and add the butter, salt and pepper. Remove from the skillet for service.

Butternut Squash Purée

Combine all ingredients in a small sauce pot over medium heat. Allow the mixture to come to a light simmer, continue to cook until squash is very soft but not falling apart. Using a slotted spoon, remove squash from the pot, reserving the broth, and place into a blender. Begin running the blender adding just enough stock to make a smooth purée. Add the stock only as needed, adding more is easy but too much will make the purée runny. Remove the purée from the blender and reserve for service.

Crispy Sweet Potatoes

Heat oil in a small sauce pot until it reaches 350°. Gently add sweet potatoes, being careful not to over-crowd. Fry until crispy and lightly browned, about 3 minutes. Drain and cool sweet potatoes on a dry paper towel and season with salt.

Chive Oil

In a blender combine all ingredients. Run blender on highest setting for 2 minutes. Pour oil into a fine filter and allow to drain without stirring, pressing or otherwise manipulating. Once drained, reserve oil for service.

Tawny Port Reduction

In a small sauce pot, reduce 1 cup of high-quality port wine to a light syrup.

Ingredients

Pan Roasted Duck Breast
  • 2 6-ounce duck breasts, fat trimmed and scored (find Maple Leaf Farms duck at North Market or Kroger)
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon olive oil
Charred Brussels Sprouts
  • 8 ounces Brussels sprouts, ends trimmed and split from top to bottom
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Butternut Squash Purée
  • 8 ounces butternut squash, peeled and large diced
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon cinnamon
  • 12 ounces chicken or vegetable stock
Crispy Sweet Potatoes
  • 1 sweet potato, peeled and thinly sliced into desired shape
  • 2 cups frying oil
  • Kosher salt as needed
Chive Oil
  • ¼ cup chives, chopped to ¼ inch
  • ¼ cup parsley, chopped
  • ½ cup olive oil
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