Dateline: December 14, 2021 Seared Duck Breast with Steamed Broccoli

I had a whole duck breast in the freezer and decided that I was in the mood for duck.

Seared Duck Breast with Apple Reduction

Ingredients

1 whole duck breast cut into halves, or 2 half breast portions

salt  and pepper

1 c apple juice

glug of calvados or brandy

Method

1.   Score the fat with a very sharp knife in a diamond pattern.  This helps the fat render out making the skin nice and crisp.  Salt and pepper both sides of the duck.

2.  In askillet large enough to accommodate both breasts at the same time, add a tiny bit of olive oil and rub all over the skillet.  IN A COLD SKILLET, put the breasts in skin side down and top with a bacon press or other heavy weight.  This is to be sure that the skin has contact with the pan and to help the fat render.

3.  Turn on heat to medium low.  DO NOT touch the duck breasts, or wiggle them around or peek to see if they are browned enough.  After about 10 minutes, using tongs see if the breasts will release from the pan.  If they do not, then they are not ready to be turned over.  Be patient, grasshopper.  When they finally do release from the pan, remove them to a plate flesh side down.  Hold

4.  Remove all but 2 T of oil from the pan.  DO NOT THROW THIS RENDERED DUCK FAT AWAY.  PUT INTO A CONTAINER AND THEN WHEN COOL INTO THE FREEZER.  THIS IS CULINARY GOLD.  Into the pan now add the apple juice and scrape up the brown bits.  Turn the heat down, and allow to reduce by half.  Add in a glug of calvados or brandy and stir to mix.  Taste for seasonings.  Add the duck back into the pan skin side down and lightly tent the pan with foil for about 5 minutes or so.  The duck will be medium to medium well at this point.

5.  Remove to a cutting board and slice on the bias and serve over a bed of steamed broccoli or other vegetable of your choice.  Nap with the sauce and enjoy.