Seared duck breast, cooked to rare or medium rare, satisfies like steak. The rich, refined sauce, which is so good you’ll want to lick it off the plate, can be made ahead; not only is this great for entertaining, but it also means you can pair the same sauce with chicken or beef, or even asparagus, if you like.
Make Ahead Tips
The sauce may be made 1 day ahead; cover and refrigerate until ready to serve.
Save your duck fat: strain the fat you spoon off as the duck breasts cook, and refrigerate it in a covered container. It’s especially good for frying potatoes, and will keep for months.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a fantastic recipe. We literally licked the sauce off our plates. Will definitely make again.
This is a lovely dish and one that I will make again. The recipe introduction stated that the sauce would be spectacular and it is! It is truly delicious. Well done, Chef Ash.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?