For an easy duck dinner, opt for duck breasts, which can be simply seared and then roasted and still give off a nice amount of that delicious fat.
- Cook Time
- Prep Time
- Grow & Behold Duck Breasts
- ¾ pound red onions
- ½ cup plus 2 tablespoons (140 grams) sugar
- ½ teaspoon (4 gram) honey
- 1 tablespoon (1 ounce) balsamic vinegar
- Dash salt
1. For large pieces, prick skin all over with a pushpin (this will allow the fat that is under the skin to render out when cooking). Preheat oven to 400°F. Skip the pricking and preheating steps if your pieces are small. (smaller breasts can be finished on the stovetop)
2. Place duck breasts into freezer for about 30 minutes, or until skin begins to firm.
3. Place breast, skin-side down, in a cold frying pan over medium-low heat. Use an offset spatula to firmly press down on the pieces every couple of minutes. As the breasts heat up, the fat will begin to render. We recommend using a splatter guard. Drain the fat every few minutes as it builds up (save the fat). After about 10-15 minutes, as fat rendering slows, skin should be nice and brown.
4. Flip breasts. For larger breasts, transfer pan to oven and cook to medium-rare (5-15 minutes, depending on the thickness of the breast). Medium-rare will feel firm with just a bit of give. For smaller breasts, continue to cook in pan to medium rare. Remove breasts from pan and let rest for about 5 minutes. Slice into 1/8” slices and serve with Red Onion Marmalade.
1. Slice onions into thin strips. Put in a heavy-bottomed saucepan with the sugar, honey, and dash of salt. Stir to coat onions evenly with sugar. Cover and cook over very low heat for about 45 minutes until onions are soft and translucent. Important: You are “sweating” the onions, not browning them! After about 45 minutes, uncover the onions and continue to cook until a sample cooled in the fridge begins to thicken to marmalade consistency.
2. Remove from heat and mix in balsamic vinegar. Serve at room temperature with seared duck breast.