Cooking Duck Breast – Step by Step
From Thierry Meret
Marinating Duck Breasts
- 2 duck breasts
- 1/2 c. red wine
- 1 T. soy sauce
- 2 whole star anise
- 1 t. whole coriander seeds
- 1 bay leaf
1. Put the duck breasts in a bowl or pan. Mix the other ingredients together and pour over the duck. Refrigerate 2 hours. Remove the breasts from the marinade and pat dry. Reserve the marinade for the sauce.
Cooking the Duck Breasts
2. Preheat the oven to 360°F. Season the breasts with freshly ground pepper. Place a heavy saucepan or cast-iron pan on high heat and put the duck breasts in skin-side down. No oil required. When the skin has crisped, flip the breasts onto the other side and turn the heat off immediately. After 1 minute, flip the breasts back onto the skin side and place the pan in the oven. After 2 minutes, turn the oven off. Wait another 2 minutes, then remove the pan from the oven. Place the breasts on a paper towel-lined plate and keep warm in the turned-off oven.
3. Place the pan back on the heat and pour the marinade into it through a strainer. Whisk vigorously over high heat and allow the liquid to reduce by half.
4. Turn the heat off and whisk in 1 T. butter.
5. Slice the duck breasts.
6. Pour the sauce into a small sauce boat or Asian spoon and serve it alongside the sliced duck. Serve the duck with Roasted Beet Quinoa Salad (below) and steamed snap peas. Serves 4 to 6.