Pan Roasted Duck Breasts with Broccolini Hash
Recipe created by Chef Dez, chefdez.com
Instructions
- Score the skin (not the flesh underneath) of the duck breasts many times in two diagonal directions to create half-inch diamond shapes in the skin. Season both sides of the duck breasts with salt and pepper.
- Preheat the oven to 400°F.
- Place the seasoned, scored duck breasts, skin side down, in a cold oven-proof pan big enough to ensure there is space between the two breasts. Place the pan over medium heat and do not disturb the duck breasts except to spoon off the rendered fat from the skin. They will release from the pan once the skin has crisped in approximately 10 to 13 minutes. Keep spooning off the rendered fat into a separate dish during this process.
- Once the skin side has crisped, turn the heat to medium high and brown the flesh side of the duck breasts for approximately 1 minute.
- Place the pan in the preheated oven and cook until medium-rare (135-140°F internal temperature on the thickest part of the breast), approximately 7 to 8 minutes.
- Remove the breasts from the oven and let rest for 8 to 10 minutes.
- Near the end of step 3, preheat a separate large non-stick pan over medium-high heat and then add all but 1 tbsp of the reserved duck fat. Add the potatoes, rosemary leaves, 3/4 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, until the potatoes are cooked through and crisp, approximately 9 to 10 minutes. Set the cooked potatoes aside. Turn this pan heat to medium and add the reserved 1 tbsp of duck fat. Cook the broccolini for 2 to 3 minutes, stirring occasionally, until mostly tender. Add the onion and cook for 1 minute. Add the bell pepper and cook for another 1 minute. Toss in the reserved potatoes and turn off the heat. Season with salt & pepper, if desired.
- On 2 plates, divide the broccolini hash evenly, and top each with a fried egg. Slice each duck breast and lay them on the eggs. Garnish with the optional sliced green onions.
