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Pan Roasted Duck Breast




Source of Recipe


Moose's, San Francisco, CA


Recipe Introduction


with Garnet Yams & Huckleberry Sauce

Yield: 4 generous portions



List of Ingredients




4 duck breasts, trimmed, skin scored
3 large garnet yams
2 cups orange juice
1 pint demi glace, preferably homemade
1 cup port
1 bunch thyme, leaves picked and chopped
2 shallots, peeled & sliced
8 oz. huckleberries
2 oz. canola oil
salt & pepper, to taste


Recipe



1. Spread out a sheet of plastic wrap. Scatter half the thyme over the center of it. Lay the duck breasts on top of the thyme and scatter the rest of the thyme on top of the duck. Wrap duck tightly in the plastic and refrigerate for at least 6 hours.

2. Place yams in a pot and cover by 1 inch with water. Add the orange juice and enough salt to reach the salinity of sea water. Cover, bring to boil, reduce heat to moderate and cook until nearly done, about 25 minutes. Do not overcook. Strain and allow to cool. When cool enough to handle, peel and slice across into one inch discs. Set aside.

3. Make the sauce. Combine shallots & port in a saute pan and reduce until almost dry. Add the demiglace and huckleberries & simmer over low heat for 20 minutes. Puree the sauce, season and strain through a fine seive.
Keep warm.

4. Preheat oven to 375 degrees F. Remove thyme from duck. Heat a saut� pan large enough to hold all four breasts without touching. When pan is hot, add the oil. When oil reaches saut� temperature, carefully lay duck breasts in the oil, skin side down. Saute until skin is golden, then place in the oven. Bake without flipping for 5 minutes, or until the topside is opaque. Remove from oven and let rest, skin side up, in a warm, not hot, place.

5. While the duck rests, saute the yam discs for 2 minutes on each side, until golden. Remove from pan and keep warm.

6. Slice the duck. Arrange the yams in a stack on the back of each of 4 plates. Fan a breast out in front of each stack, spoon the sauce over the duck and serve.