The thought of cooking duck was kind of like cooking lamb used to be for me, one of those things I was terrified to try to cook. That changed this weekend. Now, much like cooking lamb chops, roasting a decadent duck breast is easy as pie….well, pie isn’t necessarily easy, but you get my drift.
I had a chance to take a cooking class in Bordeaux earlier this year and duck was on the menu. The key is to start the breast, fat side down, in a cool pan and leave them alone. Let that fat render and the breasts cook for at least 5-7 minutes until the fat side is golden brown and a lot of the fat has cooked out. Flip, glaze with this sweet and savory sauce and let them cook through. Delicious! Serve with a Grenache/Syrah blend from Rhone or a light Pinot Noir from California.
Need some help with lamb chops next? Just click here.
Slow Roasted Duck with Peach Maple Bourbon Sauce
6 boneless duck breasts
Salt and pepper
4 peach halves cut in half, jarred in syrup (I found some jarred with whole vanilla bean)
3 tablespoons of the peach syrup from the jar
1/2 cup Bourbon
1/3 cup maple syrup
1 tablespoon Dijon mustard
1 shallot, rough chopped
1/2 tablespoon chopped ginger
1/4 cup apple cider vinegar
Pinch red pepper flakes
Pour into a small sauce pan and bring to a boil then simmer, stirring occasionally, until reduced by 1/2. Preheat oven to 250.
Prep the duck patting them dry, then score the fat side of the breast (cutting small slits about 1/2 inch through the fat but not through the whole breast.) Lay 2 or 3 of the breasts each, fat side down, in a heavy skillet. Place on the stove top on medium heat.
Let the breast cook for at least 5 minutes untouched. Remove from pan and place on a roasting rack on a sheet pan, fat side up. Brush the fat side of the breast with a generous amount of the sauce and place roasting rack in the oven. Cook for another 40-50 or so minutes until a thermometer reads 145-150.
Brush them with another round or two of sauce while roasting. Remove from the oven and let cool 10 minutes before slicing and serving. Garnish with a touch of parsley and serve with roasted butternut squash and potatoes. (Toss the potatoes in some of the rendered duck fat for a true flavor punch…incredible.)