Seared Free-Range Duck Breasts with Draft Apple Cider Reduction |
White Pekin Duck (© Nancy Tripp | Dreamstime.com)
We attended a cooking class called, “The Food Shed: Cooking Local and Seasonal” at Manhattan’s Institute of Culinary Education. It turned out to be a terrific evening of learning about cooking with fresh ingredients from local farms.
The class was presented by Chef-Instructor Melanie Underwood. She’s been an enthusiast for cooking with farm fresh ingredients since her days growing up on a farm in Virginia. As a chef, she’s demonstrated her talent at the Plaza Hotel and the Four Seasons Hotel and been sharing her expertise with I.C.E.’s students since 1996. She also offers private cooking classes.
One local ingredient Chef Melanie selected for the class was the meaty breasts of the free-range ducks of Jurgielewicz Farm on Long Island. Her recipe called for searing the breasts in a pan, cooking away much of the fat while leaving the meat deliciously rare, tender and juicy. We loved the resulting flavor and texture. When ready, the seared breasts can be served with a time-honored sauce such as cherry or orange, but the recipe below calls for serving an apple cider reduction. We highly recommend you get your apple cider fresh from a farm stand or farmers market.
Ingredients for 4 Servings
• 4 Whole duck breasts
• Salt & pepper
Preparation
1. Using a sharp knife, score 1/4–inch deep cuts across the fat at a 45-dgree angle being careful not to cut into the meat. Sprinkle with salt and pepper. Heat a large skillet over medium heat. When the pan is hot, add the duck breasts, fat side down, and cook for 5 minutes, or until the skin is brown and crispy. Flip and cook for 2 more minutes.
2. Remove the pan from the heat and transfer the duck breasts, skin side up, to a cooking sheet lined with aluminum foil. (Those flavor-rich drippings are full of rich flavor and worth saving).
3. Bake in the oven for about 5 minutes, or until medium-rare (160 degrees F).
Doc’s Draft Apple Cider Reduction
Ingredients
• 2 Tablespoons extra virgin olive oil
• 2 Shallots, minced
• 1 Teaspoon black peppercorns
• 2 Sprigs thyme
• 2 Cups apple cider
• 2 Cups chicken stock
• Salt
Preparation
1. In a medium saucepan heat the olive oil until hot, add the shallots and cook until lightly golden. Add in the peppercorns, thyme, cider and stock and bring to a boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes.
2. Serve over seared duck breasts.
We found the rich flavors in this dish paired quite nicely with a Pinot from Osprey's Dominion Vineyards in Peconic on Long Island.
Chef Melanie Underwood
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
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