Roasted duck breast with licorice-spiced honey glaze and pistou mashed potatoes
Bruno Albouze · ♥ 3.2K likes · 85.8K views · 5 min video
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Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- potatoes
Boil the potatoes, about 30 minutes depending on size.
- pine nuts
- arugula
Toast the pine nuts; quickly blanch the arugula, drain well and press off excess moisture with paper towels.
- garlic
- parmigiano reggiano or pecorino romano
- olive oil
Process the arugula, pine nuts, garlic, parmigiano or pecorino and olive oil into a pistou.
- heavy cream
- salt
- pepper
Peel the potatoes, mash with a fork and add the heavy cream; season with pistou to taste, then salt and pepper. Serve in a shallow dish or small cake rings.
- 1 lb duck breast
Leave the duck breast at room temperature about an hour; remove any silver skin and blood spots, leaving the fat on.
Score the skin with very shallow tight cuts using a sharp knife, almost no pressure.
Heat the pan on medium, salt the duck generously, especially the fat side, and sear fat side down two and a half minutes with no added fat; flip and sear two minutes.
Remove the duck, discard the rendered fat, deglaze with chicken stock or water, add the honey and spices and cook a couple of minutes until syrupy; transfer the glaze to a gravy boat.
- chicken stock or water
- honey
Return the duck to the pan, glaze and roast 10 minutes, to an internal 135F, 57C.