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Roasted Duck Breast

Roasted Duck Breast
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A delicious roasted duck breast is heavenly, especially with the cold weather. However, it is even better paired with warm sweet potato.

Recipe
PRE TIME: 15 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 1 hr 45 min
4 SERVING
Ingredients:
  • 1 ea. Persimmon, sliced
  • Seasoning 1
  • 3 cup White vinegar
  • 1/4 cup Sugar
  • 4 ea. Cinnamon stick
  • 1 tsp. Black peppercorn
  • Roasted Sweet Potatoes
  • 1 ea. Sweet potato
  • 1/8 tsp. Salt
  • 1 tbsp. Sugar
  • Persimmon Puree
  • 2 ea. Persimmon, peeled and sliced
  • 1 tbsp. Olive oil
  • 2 tbsp. Brown sugar
  • 1 tbsp. Five-spice powder
  • 1 cup Water
  • 4 tbsp. Butter
  • 1/8 tsp. Salt
  • 1/8 tsp. Cayenne
  • Bake Duck Breast
  • 4 ea. Duck breast 6-10 oz
  • 1/2 tsp. Salt
  • 1/8 tsp. Black pepper
  • 1/8 tsp. Cayenne
  • Garnish
  • 2 oz. Dark chocolate (70-80% cacao)
Directions:
Step 1
Step 1
1
Preheat oven to 300°F/149°C.
Step 2
Step 2
2
Slice the persimmon and place in a small mixing bowl.
Step 3
Step 3
3
In a small saucepot add all 【Seasoning 1】 and bring to a boil.
Step 4
Step 4
4
Cover sliced persimmon with boiling vinegar solution. Reserve. This will keep for up to 3 months.
Step 5
Step 5
5
Wrap the sweet potatoes in foil and roast until completely tender. Reserve.
Step 6
Step 6
6
Peel the persimmon, and cut into small pieces.
Step 7
Step 7
7
In a medium saucepot add the butter and brown until fragrant and nutty. Reserve for the puree.
Step 8
Step 8
8
Saute in a large saute pan in oil. As the fruit beings to carmelize and break down add 5 spice and brown sugar. Allow the sugar to caramelize and add water to cover the fruit. Cook for 10 minutes.
Step 9
Step 9
9
Add to a blender. Blend on high and add in butter. Season with salt and cayenne. Reserve.
Step 10
Step 10
10
Score the duck breast on the skin side in a crosshatch pattern and chill.
Step 11
Step 11
11
Preheat the oven at 350°F/177°C.
Step 12
Step 12
12
Season the duck breast and In a cold saute pan, place the duck skin side down and slowly bring up to medium-high heat.
Step 13
Step 13
13
Place in the oven for the desired doneness. Flip the duck breast and allow to rest skin side up.
Step 14
Step 14
14
Take the cooled roasted sweet potatoes and cut them into large rounds. 1 - 1.5 in. Punch with a ring cutter to create a cylinder.
Step 15
Step 15
15
Warm the sweet potato in the rendered duck fat from the saute pan and put it in the oven.
Step 16
Step 16
16
Add a tsp of sugar on top of the sweet potato and torch with a blow torch.
Step 17
Step 17
17
To Plate. Add a generous swipe of the persimmon puree, pickled persimmon slice, and baked sweet potato. Flip the duck breast and cut it in half and add cayenne pepper.
Step 18
Step 18
18
Finish with grated dark chocolate. Enjoy!
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