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Pan -Roasted Duck Breast




Source of Recipe


WBIR


Recipe Introduction


Tennessee Grill


List of Ingredients




1 bunch parsley
3/4 cup canola oil
Salt & freshly ground black pepper to taste
4 T. unsalted butter
3 slices bacon, chopped
2 cups white cabbage cut julienne
1/4 cup water
4 boneless duck breasts
1/2 cup veal demiglace (available at specialty food stores)

Recipe



Preheat oven to 450 degrees. In a saucepan of boiling water, blanch the parsley for 15 seconds, drain and refresh in ice water. Drain again and gently squeeze out excess water. In a blender combine the parsley with the canola oil and blend until combined well. Oil will take on a green color. Season with salt and pepper, transfer to a bowl and set aside.

In a saucepan set over moderate heat, melt the butter, add the cabbage and bacon pieces, and salt and pepper to taste. Cook for 3 minutes stirring occasionally. Add the water, cover, and let simmer, stirring occasionally for 5 to 7 minutes or until just softened.

Season the duck breasts. Heat a saute pan over moderately high heat until hot. Add the duck breasts, skin side down and cook until skin is golden brown--about 5 minutes. Drain off oil, turn and transfer to oven. Cook 6 minutes for rare meat. Transfer to a plate and let rest 5 minutes. Drain of fat from pan. Add veal demiglace and reduce until lightly thickened.