Seared Duck with Duck Fat Roasted Vegetables

Seared Duck with Duck Fat Roasted Vegetables


Using an easy technique for seared duck makes this recipe a winner and roasting vegetables in the leftover duck fat takes this one over the top.

Seared Duck with Duck Fat Roasted Vegetables_Hero

Seared Duck with Duck Fat Roasted Vegetables

Using an easy technique for seared duck makes this recipe a winner and roasting vegetables in the leftover duck fat takes this one over the top.
5 from 1 vote
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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 2
Calories: 381kcal

Equipment

  • Large pot
  • Skillet

Ingredients

  • 1 skin-on duck breast
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 pound Yukon gold potatoes
  • 4 ounces fresh oyster mushrooms
  • 1 bunch broccolini
  • 1 teaspoon extra virgin olive oil

Instructions

Parboil the Potatoes:

  • Place the potatoes in a large pot and cover with cold water and add salt. Bring to a boil and as soon as the water begins boiling, turn off the heat and let the potatoes sit for 5 minutes in the hot water before draining.

Prepare Ingredients:

  • While the potatoes are parboiling, tear the oyster mushrooms into bite size pieces and set aside. Rinse the broccolini.

Prepare the Duck:

  • Preheat oven to 450ºF.
  • Pat the duck dry. Using a sharp knife, start at the top corner of the duck breast and score in a diagonal line across the fat, being careful to not slice the meat. Continue slicing in diagonal lines, about ¼'' apart until the entire breast is scored. If desired, flip the breast around and score back in the opposite direction for a cross-hatch approach.
  • Season the duck all over with salt and pepper.

Render the Fat:

  • Place a cold skillet on the stove and place the duck breasts, skin-side down, in the skillet. Turn the heat to medium-low and cook for 8-10 minutes until the fat has completely rendered and the skin is crispy and golden-brown. Adjust the heat as necessary to keep the skin from burning.

Finish Searing the Duck Breast:

  • Flip the breasts and cook for 5-7 minutes longer. Check the temperature at this point; it should be at about 135ºF which is perfect for medium rare. Continue cooking in the skillet, adjusting the heat as necessary, until desired internal temperature is reached. Transfer the duck to a warm plate and cover with aluminum foil to rest for 10 minutes finish the rest of the recipe.

Roast the Vegetables:

  • Turn the heat on the skillet to medium. Add the butter and once it’s melted and frothy, add the oyster mushrooms. Cook for 2 minutes or until the mushrooms begin to turn golden brown. Add the parboiled potatoes and toss to combine with the duck fat. Cook for 3-5 more minutes or until all the vegetables begin to turn golden brown. Season with salt and pepper.
  • Place the broccolini on top and drizzle just the broccolini with the extra virgin olive oil and add a sprinkle of salt. Transfer to the oven and cook for 5 minutes or until the broccolini is tender crisp and the vegetables are fork-tender.

To Serve:

  • Slice the duck breast and divide between two plates. Arrange the vegetables on a plate and place next to the sliced duck. Enjoy!

Nutrition

Calories: 381kcal | Carbohydrates: 40g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 128mg | Potassium: 1259mg | Fiber: 5g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 52mg | Calcium: 32mg | Iron: 7mg

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