how to: duck breast

Every once in a while I get a sudden urge to cook something that's completely out of my comfort zone.  I've always been hesitant to cook any form of poultry that isn't chicken or turkey primarily because I consider it with "restaurant food" -- food that I prefer relying on someone else to make.  This changed as soon as I took the first bite of this dish.

A late afternoon meeting at Union Square last week led to an impulse buy ($12) of organic duck breast at the Green Market, an in-depth conversation with the vendor, and this recipe.  The balsamic glaze is something I've done to my steaks for as long as I can remember, the orange, in my mind, just seemed like something that goes well with duck... and the results?  Perfectly cooked (medium rare) duck breast with a touch of sweetness.  Paired it with a light side of wild mixed greens and a glass of Pinot Noir.

Pan Roasted Duck Breast with Balsamic Orange Glaze serves 2

1 duck breast salt and pepper to taste 1 1/2 tbsp unsalted butter 1/2 cup balsamic vinegar 1/2 organic orange, sliced

DIRECTIONS. Preheat oven to 375 degrees.  With a knife, score the fat (cut in criss cross) of the duck breast.  Season duck with salt and pepper.  

Heat a ovenproof heavy bottom pan on medium-high.  Place duck, meat-side down, in the saucepan and sear for about 1-2 minutes.  Drop heat to medium-low, flip the duck breast (fat side down) and render fat, should take about 10 minutes.  Set rendered duck fat aside for later use.  Place pan in oven and roast for 8-10 minutes (fat side down), until meat is medium rare.  Remove from oven, and let duck sit on cutting board for 5 minutes before slicing.

Using the same pan (unwashed), place it back on medium heat.  Add orange slices.  Heat for about 2 minutes, then add balsamic vinegar and reduce for about 2 minutes.  Add butter and melt, mix well.  Serve over duck.

What to do with the rendered duck fat?  My favorite -- duck fat fries.  Clean 1-2 russet potatoes and slice to desired width.  Soak in cold water for 30 minutes.  Heat oil in a deep pot, add fries.  Fry till golden brown.  Remove fries using  a slotted spoon and drain over paper towel.  Add salt and pepper to taste.  Serve.