PAN-SAUTÉED DUCK BREAST
with Raspberry Cognac Sauce
About the Recipe
I don't understand so many Americans disliking duck. I fall into a completely different category. I adore it whether roasted whole, legs confited or braised, or breasts sautéed.
This recipe is divine for people like me but also for those of you who like steak but don't think you care for duck. Sautéed duck breast or magret tastes so much like (much improved) steak that I've actually had dinner guests mistake it for fillet or sirloin.
The sauce is fabulous but optional. Serve the magrets with nothing but roast potatoes and a salad or include any sauce you'd normally offer with a steak. I particularly like an herby, garlicky homemade mayo. BUT the Raspberry Cognac sauce IS special and super flavorful. A little goes a long way. I make extra to freeze for later use alongside more duck, turkey, goose or even pork chops.
This festive meal is perfect as we head into the holidays. Polenta (either soft or sliced and baked) or spoonbread is a good accompaniment as are mushy peas or a saute of green peas and beans and sugar snaps. Truffle butter can gild the lily.
Note: score the duck fat in as tiny a grid as you can to release the maximum amount of fat and crisp the skin. Also, scoring is much easier when the fat is quite cold. Ideally place the breasts in the freezer for 15 minutes before scoring.
Pan-Sautéed Duck Breast with Raspberry Cognac Sauce
Serves 8
Ingredients
1 tablespoon rendered duck fat or flavorless vegetable oil
1 carrot, peeled and minced
1 stalk celery, minced
2 large shallots, peeled and minced
1 clove garlic, peeled and minced
1 cup ruby port
6 tablespoons Cognac
2 tablespoons berry or balsamic vinegar
1/2 teaspoon whole fennel seed
several sprigs fresh thyme or 1/2 teaspoon dried
several sprigs fresh parsley
1 bay leaf, crumbled
1/2 pound fresh raspberries
1/2 cup water
8 individual duck breast halves—total weight about 4 pounds. OR use 4 1-pound duck magret halves
1 cup homemade or store-bought frozen duck or chicken stock
sea salt, freshly ground pepper, Tabasco, sugar, more vinegar or lemon juice, all to taste
Method
In a large saucepan, warm the duck fat or oil with the carrot, celery, shallots, and garlic. Cook over low heat, stirring frequently until the vegetables are soft and beginning to color, about 15 minutes.
Add the port wine, Cognac, vinegar, herbs and spices, 3/4 of the berries, and 1/2 cup water. Bring the mixture to a boil over high heat and cook until it is reduced by half. Strain the pan contents into a smaller saucepan and set aside. Or don't strain if you prefer a chunkier sauce (I don't strain)
With a sharp knife, score the skin of the duck breasts in a diagonal grid with lines about 3/16 inch apart. Cut through most of the fat, but don’t cut into the meat.
Heat a heavy non-stick skillet, large enough to hold the duck, over medium high heat until hot. Place the duck in the pan, skin side down, and cook until the skin is quite brown, about 10 minutes. Adjust the heat so the skin doesn’t burn. A large amount of duck fat will melt into the pan. Periodically pour it off into a heat-proof container.
Reduce the heat to low and cook the breasts on the other side until done, about 5 minutes. The meat should look like very rare steak and register about 124F on a instant read thermometer.Or cook to taste.
Transfer the duck to a platter, cover loosely with foil, and place in a warm oven while you finish the sauce.
Pour the duck fat out of the pan and place the pan over high heat. Add the stock and bring to a boil while stirring and scraping all the tasty bits from the pan bottom.
Add the reserved berry mixture and bring to a simmer.
Cut the magrets into 1/4 inch slices or serve whole, one per person. Add any accumulated duck juices to the hot sauce along with the reserved berries. Taste and adjust seasoning.
Divide the duck slices evenly among 6 dinner plates and fan them attractively. Top with the sauce, garnish with the reserved raspberries and fresh herbs and serve.