Roasted Duck Breast with Apple-Onion Puree Recipe
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Ingredients
- 3 golden delicious apples, cored
- 2 duck breasts (about 1 1/4 pounds total)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 onion, sliced
- 4 sprigs fresh thyme, leaves only
- 1/2 stick unsalted butter
- 1/2 cup apple juice
- 1/4 cup micro sprouts or other peppery greens, for garnish (optional)
- Cut two to four 1/4 -inch-thick slices from one of the apples (1 slice for each serving) to roast. Peel and chop the remaining apples. Set aside.
- Preheat oven to 400 degrees F. Place the duck breasts, skin sides up, on a cutting board and score all over in a tiny crosshatch pattern so that the fat will render (melt out) and the skin will crisp. Season all over with salt and pepper. Lightly coat the bottom of a large saute pan with a 2-count of oil (about 2 tablespoons) and place the pan over medium heat. When the oil is very hot, add the breasts, skin sides down, and cook about 8 minutes, basting with rendered fat, until the skin is brown and crispy. Place the duck breasts, skin sides up, and the apple slices on a roasting tray. Roast for 5 to 7 minutes for medium-rare (130 to 135 degrees F in the thickest part of breast).
- Meanwhile, in a large saucepan combine chopped apple, onion, thyme, and butter and place over medium heat. Add apple juice; cover and simmer for 12 to 15 minutes, until apples are soft. Puree in a food processor and season with salt and pepper.
- Slice duck breast; serve over apple-onion puree with roasted apple slices. If you like, garnish with micro sprouts.
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