Tonight I was in the mood for something fatty and delicious! A beautiful duck breast was just what would satiate that crave. Many people I talk to appear very intimidated when it comes to making duck breast, and for the life of me can’t understand why. It is extremely easy to prepare and the outcome… well there are too many words to describe!
I started off by scoring my big, meaty duck breast through its fat cap. Once scored, I added salt and let it chill for a bit. After a while, into a lightly oiled [maybe one tablespoon] pan skin side down and on the lowest flame setting. This rendered the fat from the cap and created a gorgeous brown crispy skin [not to mention an abundance of duck fat that I store and use in other cooking preparations]. Onto the meaty side to brown and then its was into the oven for eight to ten minutes to cook to perfection! A few minutes more of relaxing and this juicy baby was sliced.
To cut through the fatty goodness, a butternut squash relish. Diced red onion [or shallot], garlic, crushed red pepper, salt, mustard powder and seed, dried pomegranate cranberry, chicken stock [or water if you don’t have] and the star of this zippy side… diced butternut squash. I started by sautéing the onion, garlic and red pepper, then added the remaining ingredients, covered and cooked till soft, but not mushy. To finish this off, I added a lovely, fragrant and might I add uber-SPICY chili oil!
The crispy, browned and flavorful skin, succulent and slightly gamy meat played beautifully with the relish that poked the back of our throats with just the perfect heat.
Can’t wait for this dish again!!
at a low simmer…