Fruit-Glazed Duck Breast, Restaurant Dinner from One Pan
Duck breast is the easiest fancy dinner there is, and almost nobody makes it at home. We save it for nights that need rescuing, because it takes one pan and about twenty minutes of mostly waiting. There’s no trick beyond patience: start it in a cold pan, let the fat render slowly until the skin goes deep gold and crisp, and finish with a quick pan glaze. Pastured duck has real fat to work with, which is the whole point — that rendered fat is liquid gold for frying potatoes.
From the farm: Whole pastured duck is $6/lb on preorder. A whole bird gives you two breasts for this recipe, legs for the pot, and a carcass for stock — we’re happy to talk you through breaking it down. We sell seasonal fruit as it comes — right now that changes week to week, so ask what’s riding along.
Free delivery in the Norwich and Syracuse areas; Binghamton area free on orders of $20 or more. Order from the shop or message us and we’ll add it to your route day.
Ingredients
- 2 duck breasts, skin on
- 1 cup seasonal fruit — blueberries, blackberries, or chopped plums or apples all work
- 2 tablespoons honey or brown sugar
- 2 tablespoons cider vinegar or balsamic
- A sprig of thyme or rosemary
- Salt and pepper
Method
- Pat the breasts dry and score the skin in a crosshatch — through the fat, not into the meat. Salt well.
- Lay them skin-down in a cold, dry skillet, then set it over medium-low. Let the fat render 10 to 15 minutes, pouring it off (and saving it) as it collects, until the skin is deeply crisp.
- Flip and cook the flesh side 3 to 5 minutes. USDA calls poultry done at 165°F; many cooks pull duck breast rosy around 135°F — that part’s your call. Rest it 5 to 10 minutes either way.
- While it rests: pour off all but a spoonful of fat, add the fruit, honey, vinegar, and herb, and let it bubble a few minutes until it thickens to a glaze. A splash of water loosens it if it goes too far.
- Slice the breast across, spoon the glaze over, and serve with something plain — the duck is the show. Cooking with fresh ingredients doesn’t have to be a project — this is about as hands-off as dinner gets.
Photo: adactio, Flickr, CC BY 2.0.
