Honey-Glazed Duck Breast
Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters
Chef Akhtar Nawab of Alta Calidad | Brooklyn
Yield: 3 to 4 servings
Adapted by StarChefs | december 2022
INGREDIENTS:
Swiss Chard:
Kosher salt
1 bunch Swiss chard, leaves and stems separated
Mushrooms:
6 ounces chanterelle mushrooms
Kosher salt
1 teaspoon minced shallot
To Assemble and Serve:
Two 1-pound duck breasts
3 tablespoons coriander seeds, crushed
Kosher salt
Black pepper
1½ tablespoons minced shallot
1 tablespoon sherry vinegar
3 tablespoons honey
½ teaspoon orange zest
15 dashes Angostura Orange bitters
METHOD:
For the Duck Breast:
Heat oven to 350°F. On a work surface, score duck on skin side and season with coriander, salt, and pepper. In a cast iron pan over low heat, add duck breasts and begin to render. Drain pan as needed, making sure to reserve all duck fat. Once duck is lightly browned and ⅔ of the way rendered, cook fresh side down 1 minute. Flip back onto skin side and roast in oven 5 minutes, or until internal temperature reaches 140°F. Remove from oven and let cool. Wrap in aluminum foil and let rest 10 minutes, making sure to reserve pan and resting juices. Set aside.
For the Swiss Chard:
In a large pot, add 4 cups water. Season with salt and bring to a boil. Blanch stems 45 seconds, then shock in an ice bath. Repeat with leaves, blanching 2 minutes then immediately shocking in ice bath. Strain Swiss chard, making sure to squeeze out as much water as possible from the greens. Set aside.
For the Mushrooms:
In a non-stick sautépan over low heat, cook mushrooms and season with salt. Once mushrooms start to stick to the pan and water content is removed, increase heat to medium-high. Add shallots and ½ tablespoon reserved duck fat. Cook until shallots become translucent. Remove from heat and set aside.
To Assemble and Serve:
Heat oven to 350°F. On a work surface, score duck on skin side and season with coriander, salt, and pepper. In a cast iron pan over low heat, add duck breasts and begin to render. Drain pan as needed, making sure to reserve all duck fat. Once duck is lightly browned and ⅔ of the way rendered, cook fresh side down 1 minute. Flip back onto skin side and roast in oven 5 minutes, or until internal temperature reaches 140°F. Remove from oven and let cool. Wrap in aluminum foil and let rest 10 minutes, making sure to reserve pan and resting juices. In a sautépan over medium heat, add shallot and 2 ounces of the reserved duck juices. Gently cook until lightly caramelized. Add Swiss Chard. Remove from heat and season with salt, pepper, and a splash of sherry vinegar. Set aside. In the same pan the duck was cooked in, skim fat from resting juices. Over high heat, add honey and 1 tablespoon sherry vinegar. Cook until honey begins to foam, then add all remaining reserved duck juices. Cook until reduced, then lower heat to medium and add orange zest and bitters. Cook 15 seconds. Add 1 duck breast to the honey glaze and toss to coat. Transfer duck to the center of a serving plate. Place Swiss Chard and Mushrooms to the side of the breast and serve.
