Duck 2 Ways
Duck is one of my favorite meats. Darker than chicken and slightly more gamey, duck has incredible flavor and versatility. I like to slow-braise the legs and serve them with the breast seared medium rare along with roasted potatoes and braised greens.
Ingredients
- 4 Muscovy or Liberty duck legs
- 2 Muscovy or Liberty duck breasts
- Extra virgin olive oil
- Salt and pepper
- 1 bay leaf
- 1 medium white or spring onion, diced
- 1 bottle dry white wine
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme or oregano
- 2 pieces of orange peel
- Juice from one lemon
- 2 bunches dandelion or braising greens
Instructions
- Salt duck legs, let sit 30 minutes. Sear skin-side down in a hot Dutch oven until deep golden brown (2-3 minutes). Remove to rest.
- Sweat onion and bay leaf in olive oil until soft. Add tomato paste, cook 1 minute. Add thyme and orange peel.
- Return legs skin-side up. Add wine to almost cover. Boil 5 minutes, then simmer covered 1 hour.
- Score duck breast skin in a crosshatch pattern. Place skin-side down in a cold cast iron pan, then turn heat to high. Render fat 4-6 minutes until golden.
- Flip breasts, cook 3-5 minutes to 120-125°F for medium rare. Rest 10 minutes on cutting board.
- Place duck legs in 375°F oven uncovered for 20-30 minutes to brown. Sauté greens in olive oil with lemon juice.
- Slice breasts across the grain. Plate with one leg, greens, and spoon sauce from the Dutch oven over everything.
💡 James' Tip
Starting the duck breasts in a cold pan renders the fat more effectively and produces crispier skin. Score the skin in a crosshatch pattern to help it lie flat and render evenly.
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