MMMM. This is really awesome, 10+/10! As I was making it just for me and my husband, I modified the original just slightly, using only 2 duck breasts (instead of 4) and halved the amount of pancetta, which still ended up being more than we needed by far. Next time, I would go much easier on the kosher salt and would half the amount of pancetta again. There was a good amount of sauce left, but I would not recommend halving that, as it's not a huge amount leftover. For the chicken demi-glace, I made it from 'More Than Gourmet' concentrated demi-glace, which worked perfectly. For the "sturdy greens" part, I was not able to find what was listed in the original recipe, so I went with a pre-mix salad that had spinach and butter lettuce--again, worked perfectly.
Link to my YouTube video of recipe preparation: https://youtu.be/vpNKtuJqni4
Link to original recipe: https://www.foodandwine.com/recipes/pan-roasted-duck-breasts-with-onions-and-crisp-pancetta
Amounts listed below include my modifications.
Ingredients:
for the veggies--
2 red onions, sliced in 1/2" thick rounds
2 sprigs of thyme
8 sage leaves
2 T. olive oil
-------
for the duck and sauce--
2 duck breasts
kosher salt (go lightly on this) and cracked black pepper, to taste
1/4 lb. thinly sliced mild pancetta (will half this next time)
1 garlic clove, minced
1/2 c. chicken demi-glace
2 T. sherry vinegar
3 T. walnut oil
2 T. olive
salad mix of spinach and butter lettuce
Directions:
1. Heat oven to 450°F. Line a rimmed, medium baking sheet with aluminum foil.
2. In a medium bowl, separate onions into rings, then add the thyme and sage, and drizzle all over with the olive oil. Stir/toss to coat evenly with the oil, then pour out onto the prepared baking sheet.
3. Transfer to oven and roast for around 20 minutes, tossing once around halfway through, until veggies are becoming tender and golden (mine went a bit past this, but still tasted great). Remove from oven and discard thyme stems. Fold the aluminum foil over the onions to keep warm.
4. Meanwhile, heat an ovenproof skillet over medium heat. Score the fat on the duck breasts in cross-hatch pattern, being careful to not pierce the meat (you will need a VERY sharp knife for this). Season the duck with kosher salt and cracked pepper, then add to pan, fat side down.
5. Cook for 7 minutes on the fat side down, then turn breasts over. Transfer pan to oven and roast for 6 minutes.
6. Once it has finished roasting, transfer breasts to a cutting board, tent with foil, and let rest at least 5 minutes (more is also fine).
7. While duck is resting, return the pan to the stove with heat just under medium. Line a plate with a paper towel. Add pancetta to heated pan, in a single layer, and cook until just crisped. Transfer to paper towel lined plate.
8. Pour off all but 2 T. of the oil from the skillet. Return skillet to medium heat and add the minced garlic. Stir constantly for one minute, then stir in the demi-glace and sherry vinegar. Bring to boil, scraping up any browned bits in pan.
9. Remove from heat and whisk in the walnut oil and 2 T. of olive oil. Season with kosher salt and cracked pepper (I will likely skip the salt next time).
10. Slice duck breasts crosswise and serve with the sauce, onions, pancetta, and salad mix. Enjoy!
No comments:
Post a Comment