Magret de Canard with Plum Compote

The best part about duck is that the entire bird is dark meat, including the large, juicy breasts, filled with rich, gamey flavor often lacking in the white meat of chicken. Making shallow slices in the skin (‘scoring’) allows most of the fat underneath to render out during the cooking process without drying out the meat. The traditional pairing with fruit and aigre-doux sauce (from vinaigre and ‘sweet’) makes the tart plum compote an ideal condiment, plus it can be made in a large batch and refrigerated for up to a month. See suggested garnishes to complete the meal.

Difficulty:

Prep Time: 5-10 minutes

Cook Time: 10-35 minutes

Duck: Serves 2

Plum Compote: Yields 1 ½ cups

Ingredients:

1 12-ounce Duck breast (D’Artagnan or Long Island)

Sea Salt and White Pepper

6 Plums, diced 1” (3 cups diced, 550g)

2 Tbsp. (45g) Creamy Honey

Technique:

•In a heavy bottomed pot, cook diced plums and honey over medium heat for 5-7 minutes, stirring occasionally, until bubbling. Reduce heat to a simmer, cover and cook 30 minutes, stirring every 5-10 minutes.

•Break apart any large chunks of fruit and cook for 5 minutes to desired consistency. Cool to room temperature and refrigerate in an airtight glass container up to 1 month.

•Preheat the oven to 350˚F.

•Score the skin side of the duck breast in a cross-hatch pattern, approximately ½” deep (varies), without cutting through the actual breast meat. Season both sides generously with sea salt and white pepper.

•Heat a large, ovenproof sauté pan on medium until smoking hot and add the breast, skin side down. Cook until well colored and more than half of the fat layer has been rendered (5-7 minutes). Tilt the pan to the side and spoon the rendered fat over the breast the whole time to begin cooking the other side gently.

•Turn the breast* and add to the oven for 5-7 minutes (medium-rare). Remove from the pan and rest on the cutting board for 2-3 minutes before slicing on the bias. Finish with a pinch of fleur de sel and a generous spoon of plum compote.

•Suggested garnishes: Orange Glazed Carrots and parsnip purée or polenta.

Monday, May 07, 2012