On this day I was feeling French cuisine and I love some duck and happen to have some in the freezer that needed to be eaten. Also, the tomatoes are amazing right now as are the mushrooms. Add, for some crunch, my “go to” crispy potatoes and you have: Pan Roasted Duck, Slow Roasted Tomato, Duxelle, Crispy Potatoes.
Believe it or not this meal was a throw together meal except the Duxelle. By the way, before I go to far along a Duxelle is basically chopped mushroom and herbs sautéed. Back on track…I can’t find fresh duck around here so I usually keep some frozen duck breasts from Whole Foods in the freezer. These particular ones had been there for awhile so they needed to be cooked. Tomatoes have been calling to me this year, especially with a little sea salt, pepper and don’t forget the fresh oregano because it crisps up in an amazing way. The oregano in our herb garden is growing like crazy right now so I am adding it to a lot of things.
The meal was awesome, if I do say so myself. The duck…with the fat…uhhh yum! Seriously, the fat on the duck tasted like a REALLY good piece of bacon. The duxelle is so earthy and fresh. The sauce is also earthy and not too over stated. The tomato add the citrusy punch and the potatoes just add a little extra crunch. The second picture was my favorite part (click to enlarge). After I had eaten most of the meal and just a little of each item was left (my mouth is actually watering as I am typing this). Ahhh, the acidity from the tomato, the herbs and earthiness in the mushrooms, the crunch of the potato and the richness of the duck, wow is all I can say.
My notes on this meal: On the tomatoes use fresh oregano and sea salt because it makes a difference. I drizzled a little of the fat from the duck on the potatoes and reserved the rest for future use. If you try this recipe I would love to hear your comments and feedback.
- 2 boneless skin-on duck breast
- 6-7 oz of wild mushrooms
- 3-4 oz button or crimini mushrooms
- 1 Medium or 2 small Tomato (top and bottom removed)
- 2 sprigs oregano chopped
- ½ Yellow bell pepper chopped
- 4 garlic cloves (2 smashed, 2 diced)
- 2 medium shallots diced
- 2 sprigs thyme chopped
- 1 celery stock large chunks
- 1 carrot large chunks
- ½ to ¾ cup red wine (I used Beaujolais)
- 1 ½ to 2 cups Veal or chicken stock
- 2 medium potatoes diced (russet or whatever you prefer)
- Preheat the oven to 350°.
- For the Sauce: Place a medium saucepan over medium heat. Add a tablespoon olive oil and shallot, a handful of the mushrooms, celery and carrot in large chunks. Sauté 30 sec or so then add garlic and thyme, sauté until veg starts to get color. Add red wine and reduce until thick. Add veal stock and simmer on low (the longer the better). Before serving strain the sauce, add any juice from the rested duck (to come) whisk in a tablespoon of butter and add back some of the big chucks on veg.
- For the Potatoes: Dice potatoes pretty small, I’d say 1/8 of on inch cubes. Add 1 tablespoon olive oil to a large sauté pan and heat over medium to medium high heat. Add potatoes and sauté until brown and salt and pepper to taste and place in the oven. Jen and I really think the crispier the better but just not dried out.
- For the Duxelle: Meanwhile, dice finely the mushrooms (cut in long thin strips then into small cubes). Heat a medium sauté pan to medium and add a tablespoon of olive oil with diced shallot, garlic, sauté for about 2 minutes (don’t brown garlic). Add mushrooms and continue sauté until mushrooms are cooked through and aromatic (you’ll know). Remove from heat and add chopped chives and salt and pepper to taste.
- For the Duck: Heat a skillet or non-stick pan to medium. On the fat side of the duck breast, with a sharp knife, cut small cross hatch lines through the fat (but not into the meat). Season the meat side with salt and pepper. Once the skillet is hot, add duck breast fat side down and cook for approximately 12-15 minutes. You’ll want to occasionally spoon out the excess fat but keep it, it’s amazing. Flip the breasts and cook for another 1 minute for rare and 2-3 minutes medium. Move the breast to a cutting board to rest.
- For the Tomatoes: Meanwhile, cut top and bottom from tomato (if large cut in half) to make a flat surface. Place on parchment paper or silpat or a roasting pan. Sprinkle tomatoes with olive oil, sea salt, fresh cracked black pepper and fresh chopped oregano. Place in oven at 350 for approximately 8 minutes or they become blistered and somewhat soft.
If you have read down this far you deserve this suggestion: Don’t stink up the house with duck fat smell when your fiancée (update: she did marry me, so it wasn’t that bad) isn’t feeling well. It doesn’t work out very well. I suppose it worked out for me, I got twice the duck.