Mar 16, 2015

Seared Duck Breast with Simple Balsamic Dressing, Served with Creamy Corn Mashed Potatoes

Perfectly seared duck resting on a bed of creamy corn mashed potatoes with elegant fig sauce drizzled all over - not. I did imagine, even actually tried to make a fancy sauce using dried figs and red wine. Something went wrong during the process and I just couldn't pour any of that weird tasting juice over my precious duck breasts. 

Luckily the all faithful balsamic vinegar has always been watching over me in the pantry. Quickly pulled out that bottle and whipped up an emergency dressing for the duck breasts. Life saver.

Seared duck breast with simple balsamic dressing, served with creamy corn mashed potatoes -




Ingredients (for 2)?


  • 2 duck breasts
  • Some sea salt
  • Some freshly ground black pepper

  • 2 potatoes
  • 1 small can of corn
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan 
  • 1 tablespoon of unsalted butter 
  • Small pinch of salt

  • 1/3 cup of balsamic vinegar
  • 1 teaspoon of maple syrup


How?

Let's start with corn mashed potatoes.


Wash and peel the potatoes. Cut into cubes and steam till the potatoes have softened. Test with a fork or chopstick if unsure. The potatoes are ready if it can be poked right into the center easily. Remove from heat and let it sit in room temperature for about 5 minutes so the steamy heat and moisture get to evaporate before blending with other ingredients.

Transfer the potato cubes into a food processor. Add in the butter and give it a few pulses. Add in 1 small can of corn, drained. Also add in the heavy whipping cream, grated Parmesan, butter, and small pinch of salt. Blend till smooth. Adjust the texture with more cream for a thinner consistency, or use more grated cheese for a thicker version.


Score the duck breast skin and season both sides with salt and pepper. Sear the breasts skin side down first using medium heat. There's no need to add any oil to the pan, you'll be amazed to see how much fat will be rendered after searing the skin. 

Scoop out some excess oil if the breasts appear to be soaking in fat during the searing process. Takes about 3 to 5 minutes for the skin side. Flip over and sear the meaty part, about 1 to 2 minutes or till it turns slightly browned. You can continue to spoon some fat over the top section of the breasts while searing at the same time. 

If using smaller duck breast or prefer a rarer taste, simply let it rest for about 10 minutes before slicing. Otherwise, you can finish the cooking process by transferring the breasts onto a baking dish. Into a 375 degrees Fahrenheit oven for 5 to 7 minutes. Once ready, remove from heat and let the meat rest for 10 minutes before slicing. 


Store the rendered fat in the fridge for other dishes. Stir fry veggies or the all time favorite duck fat fries are two delicious options.

Use a smaller pot and pour in 1/3 cup of balsamic vinegar along with 1 teaspoon of maple syrup. Reduce till 1/2 or till desired thickness.

Scoop some creamy corn mashed potatoes onto a plate. Carefully arrange the duck breast slices then drizzle some life saver balsamic dressing.


I also made roasted root vegetables and broccoli soup to complete the meal.


Lamb chops can be a great substitution for the duck breasts. Can't find both? Try deboned chicken thigh steaks.

Other semi-fancy meal recipe:
Scallops sashimi with kumquat juice, shiso, and fleur de sel
Steak with arugula salad
Oven roasted sword fish fillet with some smoked paprika infused garlic aioli sauce
Salad with smoked duck breast, dried cranberries, and fresh citrus
Spicy uni pasta with a touch of Sriracha and kumquat juice 

2 comments:

  1. That is perfectly seared duck breast! :) I tried cooking with duck breast quite recently - just slicing it like tenders and stir-fry them. Yours look so much better.

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    Replies
    1. Shredded version sounds good too, I usually do that if having leftover Peking duck meat~!

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