Fall in Maine is a great time to get your hands on some duck, root vegetables and cranberries. Kevin Cunningham from the Royal River Grill House in Yarmouth knows just what to do with them.
Cast-Iron Duck over Roasted Root Vegetable Hash
(Serves 2)
- 2 Each 10 to 12 ounce Peking (Long Island) Duck Breasts
- 1 each Nutmeg Whole
- 1 Each Orange Fresh
- 2 Sprigs of Fresh Thyme
- Vegetable Oil as needed
- Kosher Salt as needed
- Fresh Ground Pepper as needed
- Half Pound of Carrot
- Half Pound of Sweet Potato
- Half Pound of Golden or White Potatoes
- 1 White Onion Rough Chopped
Thomas Keller teaches us the key to a great Duck Breast is "Crisping the skin properly" This recipe employs his methods blended with our flavors.
1. The day before you're going to cook your Duck Breast you will need to prep them, and the vegetables.
2. Lay your Duck Breasts skin side up on a cutting board or platter. Using a sharp knife score the skin in a cross hatch pattern 1/8 of an inch deep being sure not to cut into the breast meat
3. Turn the Breasts over and trim any silver skin off the meat.
4. Season with a pinch of Salt and Pepper and then using a micro-plane grate some Nutmeg and Orange Zest on the flesh side of the breast. Lay a Thyme Sprig across each breast and turn over
5. Turn Breast over and season the Skin side with a pinch of Salt, grated Nutmeg and Orange Zest.
6. Refrigerate for 1 to 24 hours. This will give the meat and skin some time to cure lightly with the flavors
7. While you are prepping the Duck Breasts, heat your oven to 400 degrees.
8. Take your Carrot, Potatoes, and Onions and rough chop them into 1 inch pieces
9. Season with Salt Pepper and lightly toss them with Veg Oil
10. Roast them in the oven until a fork easily pierces the flesh. About 40 minutes.
11. Once cooked cool them and slice all the vegetables together
12. When it's time to cook heat your oven to 400 degrees and have at hand a spoon and small bowl.
13. Place a 10 inch cast iron pan on a medium-low flame and add 1 tablespoon of veg oil.
14. With a paper towel pat any moisture off the duck breast, remove and discard Thyme Sprigs
15. Gently lay Duck Breast into pan as it heats skin side down.
16. To best achieve a crispy skin you can have no more then 1/8 of an inch of fat in the pan
17. As the Skin and Fat start to render use the spoon to remove the fat into your waiting bowl. Your will need this for later
18. Continue to move the breast around the pan being sure it does not stick and your only cooking the skin side. This should take 20 to 25 minutes
19. Once the skin is crispy turn the breast over to just kiss the flesh side in the pan. Then move the Duck to another pan and place it in the oven for 3 to 4 minutes.
20. Pour the reserved juices back into the pan and turn your heat to high. Toss in your roasted vegetables and start cooking them until browned.
21. As your vegetables brown remove the Duck Breast from the oven and check it for temp. It should be about 125 degrees for a beautiful medium-rare. Cook longer in the oven for a higher temp. Make sure to rest your Duck for a minimum for 3 minutes to absorb the juices.
22. When your hash is browned lay it on a plate and slice your Duck Breast to serve.
Red Wine Cranberry Reduction For Cast Iron Duck Breast
- 1/4 Cup of dried Cranberries
- 1/2 qt of Red wine
- 1/4 cup of Granulated sugar
- 1/4 Red wine vinegar
1. Place all of your ingredients in a non-reactive pan such as stainless steel over a low flame
2. Stir regularly making sure to scrape down the sides
3. Reduce mixture about 1 cup and cool.
4. Warm slightly for service
