DUCK BREASTS ARE NOT ONLY SIMPLE TO MAKE, BUT AMENABLE TO ALL MANNER OF SEASONAL VARIATIONS. I'VE MADE THEM WITH TURNIPS, WITH APPLES, PEARS, POTATOES, AND, IN THIS CASE, LATE SEASON PEACHES (O'HENRYS, TO BE PRECISE, BUT REALLY ANY PEACH WILL DO.) COMPARED WITH A GOOD STEAK, MAGRETS (AS THE FRENCH CALL THEM) ARE ECONOMICAL; SUITABLE FOR THOSE WHO DON'T EAT RED MEAT ANYMORE, EVEN THOUGH THEY SHOULD BE SERVED RARE. THE LONGER THEY COOK, THE TOUGHER THEY GET. FOR DIET-CONSCIOUS, LOW-FAT CHOLESTEROTERIANS, DUCK BREASTS ARE IDEAL BECAUSE ALL THE FAT IS IN THE SKIN, WHICH WHEN PAN-COOKED TO CRISPINESS, RENDERS MOST OF THE FAT; THE MOST DELICIOUS FAT YOU'VE EVER TASTED. LEAVE AS MUCH AS YOU LIKE IN THE PAN TO FINISH OFF THE DISH WITH SAUTÉED PEACHES OR WHATEVER IS IN SEASON. SHOPPING NOTE: I GET MY MAGRETS FROM LIBERTY FARMS IN SANTA ROSA, CALIFORNIA. I GET THE LARGEST SIZE SINCE ONE BIG ONE SERVES TWO PEOPLE. IF YOU'RE ON THE EAST COAST, YOU'VE GOT D'ARTAGNAN. https://johnpleshettemealoftheweek.com/recipes/duck-breast-with-grilled-peaches/
30 MINUTES BEFORE COOKING, USING A VERY SHARP KNIFE (I USE A SUSHI KNIFE) LIGHTLY SCORE THE SKIN IN A CROSS-HATCH PATTERN.
SEASON WITH SALT, PEPPER AND 5-SPICE POWDER.
PLACE THE DUCK BREAST SKIN SIDE DOWN IN A CAST IRON PAN AND PLACE OVER LOW HEAT. THIS WAY THE FAT WILL RENDER WITHOUT BURNING THE SKIN.
COOK FOR 6-8 MINUTES, THEN TURN OVER, SALT AND PEPPER AND RAISE HEAT SLIGHTLY TO BROWN. USING A PAIR OF TONGS, SEAR THE SIDES OF THE BREAST.
KEEP TESTING FOR DONENESS AS YOU WOULD WITH A STEAK OR A LAMB CHOP. WHEN THE FIRST DROPS OF BLOOD APPEAR ON THE SURFACE OF THE BREAST, IT'S RARE. IF YOU PREFER MEDIUM RARE, CONTINUE COOKING FOR A COUPLE MORE MINUTES. REMOVE TO A WARM PLATE.
CUT THE PEACHES INTO TWO HALVES. RAISE THE HEAT TO MEDIUM AND LAY THE PEACHES IN THE PAN CUT SIDE DOWN.
COOK FOR 3-4 MINUTES UNTIL THEY ARE DEEPLY BROWNED, EVEN CHARRED. TURN OFF THE HEAT AND DRIZZLE WITH A LITTLE BALSAMIC VINEGAR OR SABA.
SLICE THE MAGRET THINLY AND SERVE WITH THE GRILLED PEACHES.
SERVES TWO
Ingredients
Directions
30 MINUTES BEFORE COOKING, USING A VERY SHARP KNIFE (I USE A SUSHI KNIFE) LIGHTLY SCORE THE SKIN IN A CROSS-HATCH PATTERN.
SEASON WITH SALT, PEPPER AND 5-SPICE POWDER.
PLACE THE DUCK BREAST SKIN SIDE DOWN IN A CAST IRON PAN AND PLACE OVER LOW HEAT. THIS WAY THE FAT WILL RENDER WITHOUT BURNING THE SKIN.
COOK FOR 6-8 MINUTES, THEN TURN OVER, SALT AND PEPPER AND RAISE HEAT SLIGHTLY TO BROWN. USING A PAIR OF TONGS, SEAR THE SIDES OF THE BREAST.
KEEP TESTING FOR DONENESS AS YOU WOULD WITH A STEAK OR A LAMB CHOP. WHEN THE FIRST DROPS OF BLOOD APPEAR ON THE SURFACE OF THE BREAST, IT'S RARE. IF YOU PREFER MEDIUM RARE, CONTINUE COOKING FOR A COUPLE MORE MINUTES. REMOVE TO A WARM PLATE.
CUT THE PEACHES INTO TWO HALVES. RAISE THE HEAT TO MEDIUM AND LAY THE PEACHES IN THE PAN CUT SIDE DOWN.
COOK FOR 3-4 MINUTES UNTIL THEY ARE DEEPLY BROWNED, EVEN CHARRED. TURN OFF THE HEAT AND DRIZZLE WITH A LITTLE BALSAMIC VINEGAR OR SABA.
SLICE THE MAGRET THINLY AND SERVE WITH THE GRILLED PEACHES.
SERVES TWO
Notes
