Leslie was a bit hungry post surgery on Tuesday and we stopped at the La Jolla Whole Foods to grab her a salad and buy some provisions. We thought we had picked up duck leg confit but when we went to make it tonight realized that we had bought duck breast instead.
I asked her if I could cook the duck and she assented.
I started by making a soy honey glaze with minced garlic. Leslie whisked in a little chili oil.
I patted the duck breast dry, salt and peppered and then made a series of sharp cuts in the skin side in both directions, but not far enough down to cut into the meat. This would help the duck render the large amount of fat under the skin.
One of the important things to know when you cook duck breast is that you have to start with a cold pan to render properly. A hot pan seals the fat in. No oil is used, pan needs to be dry for crispy skin, it generates enough fat on its own.
I used my trusty and ever present Le Creuset enameled skillet. I glazed the duck with a pastry brush.
We had some dried cherries that we added to the skillet for flavor. Thought about adding port wine or madera for the reduction but in the end used no alcohol tonight.
I then poured the rest of the marinade over the breasts and plopped the whole affair in the oven at 325° for about eight minutes, until the breasts internal temperature registered 140°.
She plated the dishes and then grated fresh parmesan over the gnocchi.
The meal was wonderful, the duck perfectly cooked.
Her breast was smaller, a little more well done, probably could have pulled it at six minutes.
Leslie wasn't sure how the cherries worked with the garlic, we might even omit garlic next time, but honestly I liked it a lot.
We will definitely cook this again.
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