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Seared Duck Breast and Duck Fat Potatoes

Course Dinner, Main Course
Total Time 1 hour 30 minutes
Servings 2

Ingredients

Duck Fat Potatoes

  • 2 pounds potato
  • 1/4 cup duck fat
  • 1 1/4 tsp salt
  • 1/4 tsp pepper

Cranberry Glaze

  • 3/4 cup cranberries
  • 1/4 cup orange juice
  • 1/2 tsp orange zest
  • 1/2 tbsp balsamic vinegar
  • 1/8 cup water
  • 1/4 cup brown sugar
  • 1/8 cup sugar
  • 1/8 tsp black peppercorns
  • 1/4 inch ginger sliced
  • 2 sprig thyme
  • salt and pepper to taste

Duck

  • 2 duck breast scored
  • 1 tsp oil
  • salt and pepper

Instructions

Duck Fat Potatoes

  • Preheat the oven to 350 degrees. Slice the potatoes as thinly as possible on a mandolin slicer. Heat the duck fat to liquify. Mix the potatoes, salt, pepper, and duck fat. Make sure the potatoes are evenly coated. Layer the mixture in a loaf pan. Bake for 1 hour and 10 minutes or until the potatoes are tender and browned. Cool for 10 minutes, slice and serve.

Cranberry Glaze

  • Combine all ingredients in a small pot. Turn on medium heat until it starts to simmer. Reduce to low. Cook until all the cranberries have softened. Press the mixture through a sieve, season with salt and pepper, and return to stove. Keep warm until ready to serve.

Duck

  • Preheat the oven to 350 degrees. Heat a skillet with oil over medium high heat. Pat dry the duck breasts and sprinkle with salt and pepper. When the oil starts to shimmer add the breasts skin side down. Cook until the skin starts to brown. Place in the oven and cook for 5 minutes. Turn the breast over and cook for another 5 minutes or until 130 degrees for medium rare. Remove from the pan and rest for 2-5 minutes. Brush with the cranberry glaze, and slice. Serve with potatoes and more cranberry glaze.