Crispy Duck Breast with Blueberry Compote
Crispy, pan-rendered duck breast marries perfectly with the sharp tang of a fresh blueberry lemon compote.
Equipment
- cheesecloth
Ingredients
- 2 duck breasts
- 1 pint fresh or frozen blueberries
- ½ lemon, zested and juiced
- 1 tbsp honey
- kosher salt and freshly ground black pepper
Parsnip Puree
- 1½ lb parsnips, peeled and cut into coins
- 2 cups half & half
- 3 sprigs thyme
- 1 clove garlic, smashed
- ½ star anise, crushed
Instructions
- Place the thyme, smashed garlic, and star anise in a square of cheesecloth and tie up the corners to form a purse. Place in a saucepan with the parsnips, half & half, and a pinch of salt. Simmer over low heat until parsnips are soft. Transfer to a blender and puree until smooth.
- Combine blueberries, honey, lemon, and a pinch of salt and pepper in a small saucepan with a couple tablespoons of water. Simmer, stirring occasionally, until jammy consistency. Puree if desired for a smooth sauce, or keep as is for a chunkier consistency. Adjust seasoning as needed.
- Pat the duck breast dry and score the skin with a sharp knife in a cross-hatch pattern. Season with salt and pepper on both sides.
- Place a cast iron pan over medium-low heat and add the duck breasts, skin side down. Slowly render the duck fat from the skin, rotating the breasts in the pan to cook evenly. The skin will shrink as it become nicely browned and crispy and the fat renders out into the pan. Turn the breasts over and cook an additional 1-2 minutes on the opposite side until medium-rare. Remove from heat and rest for five minutes before slicing.