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Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce
By All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants
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Serves
Makes 4 servings
Ingredients
For Two-Potato Hash:
For Dried Cherry Sauce:
- 2 medium Yukon gold potatoes, cut into 1-inch dice
- 1 medium sweet potato, cut into 1-inch dice
- 2 tablespoons olive oil
- 1 medium red onion, cut into 1-inch dice
- 1 cup carrots, cut into 1-inch dice
- 1 cup celery, cut into 1-inch dice
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter, cut into 1-inch cubes
- 1 tablespoon of fresh sage sliced thinly
- 1 cup whole roasted chestnut, sliced in half
- 4 cups shredded brussels sprouts
- Kosher salt and black pepper
For Dried Cherry Sauce:
- ¼ cup dried cherries
- ¼ cup Armagnac
- 2 tablespoons of extra-virgin olive oil, divided
- 3 shallots, minced
- 1 cup red wine
- 1 cup ruby port
- 2 cups chicken stock
- 1 cup demi-glace
- 2 cups of raw foie gras, cut into ½-inch dice
- 2 duck breasts
Procedure
A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries by chef and restaurateur Marc Murphy.
Score the skin of the duck breast, making sure you do not pierce the meat. Add oil to an All-Clad 3-qt. sauté pan and heat over moderate heat. Season the duck with salt and pepper. Place the duck skin side down in the pan and let cook for about 8 minutes. You want the fat to render from the skin. Once the duck has browned place the pan in a 350 degree oven for about 5 minutes. Take out of oven and place skin side up and let rest.
Make the hash:
In a large All-Clad pot, add potatoes and cover with cold water then add a generous amount of salt. Bring to a boil and cook for 3 minutes then drain and set aside. Remove half of the duck fat from the All-Clad sauté pan. Using the same pan, add onions, carrots, celery and garlic. Cook for 5 minutes, occasionally stirring. Add butter, sage and boiled potatoes and continue cooking for another 5 minutes. Add chestnuts and sauté for 3 minutes, add brussels sprouts and sauté for 2 to 3 minutes. Season to taste with salt & pepper.
Dried Cherry Sauce:
Preheat oven to 350°F.
In a small bowl soak dried cherries in Armagnac and set aside.
Heat a 5-quart All-Clad pot over medium heat, add 1 tablespoon of olive oil and sauté until soft, about 3 minutes. Add red wine and port, and reduce to ¾ of the way. Add chicken stock and reduce by half, add demi-glace and season. Stir in cherries and Armagnac and cook slowly for 10 minutes over medium heat. At the last minute, add fois grais and poach for 2 minutes.
Slice the duck breast on a bias and serve half a breast per plate with sauce.
Score the skin of the duck breast, making sure you do not pierce the meat. Add oil to an All-Clad 3-qt. sauté pan and heat over moderate heat. Season the duck with salt and pepper. Place the duck skin side down in the pan and let cook for about 8 minutes. You want the fat to render from the skin. Once the duck has browned place the pan in a 350 degree oven for about 5 minutes. Take out of oven and place skin side up and let rest.
Make the hash:
In a large All-Clad pot, add potatoes and cover with cold water then add a generous amount of salt. Bring to a boil and cook for 3 minutes then drain and set aside. Remove half of the duck fat from the All-Clad sauté pan. Using the same pan, add onions, carrots, celery and garlic. Cook for 5 minutes, occasionally stirring. Add butter, sage and boiled potatoes and continue cooking for another 5 minutes. Add chestnuts and sauté for 3 minutes, add brussels sprouts and sauté for 2 to 3 minutes. Season to taste with salt & pepper.
Dried Cherry Sauce:
Preheat oven to 350°F.
In a small bowl soak dried cherries in Armagnac and set aside.
Heat a 5-quart All-Clad pot over medium heat, add 1 tablespoon of olive oil and sauté until soft, about 3 minutes. Add red wine and port, and reduce to ¾ of the way. Add chicken stock and reduce by half, add demi-glace and season. Stir in cherries and Armagnac and cook slowly for 10 minutes over medium heat. At the last minute, add fois grais and poach for 2 minutes.
Slice the duck breast on a bias and serve half a breast per plate with sauce.
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce
By All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants
Serves
Makes 4 servings
Ingredients
For Two-Potato Hash:
For Dried Cherry Sauce:
- 2 medium Yukon gold potatoes, cut into 1-inch dice
- 1 medium sweet potato, cut into 1-inch dice
- 2 tablespoons olive oil
- 1 medium red onion, cut into 1-inch dice
- 1 cup carrots, cut into 1-inch dice
- 1 cup celery, cut into 1-inch dice
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter, cut into 1-inch cubes
- 1 tablespoon of fresh sage sliced thinly
- 1 cup whole roasted chestnut, sliced in half
- 4 cups shredded brussels sprouts
- Kosher salt and black pepper
For Dried Cherry Sauce:
- ¼ cup dried cherries
- ¼ cup Armagnac
- 2 tablespoons of extra-virgin olive oil, divided
- 3 shallots, minced
- 1 cup red wine
- 1 cup ruby port
- 2 cups chicken stock
- 1 cup demi-glace
- 2 cups of raw foie gras, cut into ½-inch dice
- 2 duck breasts
Procedure
A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries by chef and restaurateur Marc Murphy.
Score the skin of the duck breast, making sure you do not pierce the meat. Add oil to an All-Clad 3-qt. sauté pan and heat over moderate heat. Season the duck with salt and pepper. Place the duck skin side down in the pan and let cook for about 8 minutes. You want the fat to render from the skin. Once the duck has browned place the pan in a 350 degree oven for about 5 minutes. Take out of oven and place skin side up and let rest.
Make the hash:
In a large All-Clad pot, add potatoes and cover with cold water then add a generous amount of salt. Bring to a boil and cook for 3 minutes then drain and set aside. Remove half of the duck fat from the All-Clad sauté pan. Using the same pan, add onions, carrots, celery and garlic. Cook for 5 minutes, occasionally stirring. Add butter, sage and boiled potatoes and continue cooking for another 5 minutes. Add chestnuts and sauté for 3 minutes, add brussels sprouts and sauté for 2 to 3 minutes. Season to taste with salt & pepper.
Dried Cherry Sauce:
Preheat oven to 350°F.
In a small bowl soak dried cherries in Armagnac and set aside.
Heat a 5-quart All-Clad pot over medium heat, add 1 tablespoon of olive oil and sauté until soft, about 3 minutes. Add red wine and port, and reduce to ¾ of the way. Add chicken stock and reduce by half, add demi-glace and season. Stir in cherries and Armagnac and cook slowly for 10 minutes over medium heat. At the last minute, add fois grais and poach for 2 minutes.
Slice the duck breast on a bias and serve half a breast per plate with sauce.
Score the skin of the duck breast, making sure you do not pierce the meat. Add oil to an All-Clad 3-qt. sauté pan and heat over moderate heat. Season the duck with salt and pepper. Place the duck skin side down in the pan and let cook for about 8 minutes. You want the fat to render from the skin. Once the duck has browned place the pan in a 350 degree oven for about 5 minutes. Take out of oven and place skin side up and let rest.
Make the hash:
In a large All-Clad pot, add potatoes and cover with cold water then add a generous amount of salt. Bring to a boil and cook for 3 minutes then drain and set aside. Remove half of the duck fat from the All-Clad sauté pan. Using the same pan, add onions, carrots, celery and garlic. Cook for 5 minutes, occasionally stirring. Add butter, sage and boiled potatoes and continue cooking for another 5 minutes. Add chestnuts and sauté for 3 minutes, add brussels sprouts and sauté for 2 to 3 minutes. Season to taste with salt & pepper.
Dried Cherry Sauce:
Preheat oven to 350°F.
In a small bowl soak dried cherries in Armagnac and set aside.
Heat a 5-quart All-Clad pot over medium heat, add 1 tablespoon of olive oil and sauté until soft, about 3 minutes. Add red wine and port, and reduce to ¾ of the way. Add chicken stock and reduce by half, add demi-glace and season. Stir in cherries and Armagnac and cook slowly for 10 minutes over medium heat. At the last minute, add fois grais and poach for 2 minutes.
Slice the duck breast on a bias and serve half a breast per plate with sauce.