Roasted Duck Breasts with Stone Fruit Mostarda
This is one of my favorite recipes from the series, "Joanne Weir Gets Fresh". If you've never cooked duck before, don't fear. It's easier than you think! Need convincing, download episode #110 of "Gets Fresh" from Vimeo on Demand and see for yourself!
Serves 6
Wine suggestion: Pinot Noir from California
Ingredients
2 pounds assorted pieces of stone fruit- nectarines, plums and apricots, about 2 pounds
1/4 cup light brown sugar
Olive oil
1 shallot, minced
1 1/2 teaspoon red wine vinegar
1 teaspoon grainy dijon mustard
2 teaspoons dijon mustard
Kosher salt
freshly ground black pepper
6 duck breast halves with skin (about 1/2 pound each)
Instructions
MOSTARDA
Chop the fruit into 1/2-inch pieces. Add the brown sugar and set aside for 60 minutes. Strain the fruit and reserve the juice.
In a small saucepan, warm the oil over medium heat. Add the shallots and cook, stirring occasionally until the shallots are soft, 1 minute. Add the juice from the fruit and both mustards to the pan. Cook until the mixture thickens, about 15 minutes. Add the strained stone fruit and vinegar and stir gently to coat. Cook until the stone fruit is slightly softened, 3 to 5 minutes. Season with salt and more vinegar to taste and set aside.
MAGRET OF DUCK
Preheat the oven to 400f.
Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
Heat a large ovenproof skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes.
Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes.
Cut each duck breast on the diagonal into 1/2-inch-thick slices. Fan the slices out on each plate, spoon the warm mostarda over the top, and serve.
