Both wild duck and Muscovy duck breasts work well in this dish. Remove the feathers and leave the skin on the breasts if you’re using wild duck. Because there is no fat:-), removing the skin will cause the breast to dry out.
Duck breasts are rich and savory, and the skin is excellent, but if they’re cooked incorrectly, you might end up with something that’s difficult to eat. The idea is to pierce the skin so that all of the fat between the meat and the skin can render out. Drain and preserve for another time.
The best microgreens to go with the duck would be citrus microgreens. The texture of is soft, crisp, delicious, and supple, with notes of lemon, lime, tangerine, and anise. Together, the result is a delicate balance of bright and zesty citrus flavors with a clean, herbal finish.
Serve with butter and a beautiful loaf of crusty French bread.
- 3 cups cranberries
- ½ cup sugar
- ½ cup water
- 1 jalapeno, finely chopped
- ¼ candied ginger, finely chopped
- Handful microgreens
- 2 tablespoons canola oil
- salt & pepper to taste
- 1 duck breast (12-14 oz)
- 12 Sea Salt & Cracked Black Pepper
- Pretzel Crisps
- In a sauce pan, combine the cranberries, sugar, jalapeño, candied ginger, and water. Bring to a boil, then reduce to a low heat and continue to cook until the cranberries are mushy (about 5 minutes).
- Using a knife, score the fat of the duck breast in a criss-cross manner. Salt and pepper the duck on both sides.
- Heat the canola oil in a sauté pan over low heat.
- When the oil begins to sizzle, place the duck breast skin side down in the pan and cook for 12 minutes.
- Turn the pan over and cook for another 4 minutes. Remove the duck from the pan and let aside for 5 minutes before slicing into 14-inch pieces.
- Serve with cranberry puree and microgreens.
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