Easy Pan-Seared Duck Breast w/ Porcini Mushroom Sauce & Wilted Spinach (No Gluten/Soy/Dairy/Grains)
Updated: Feb 21, 2020
Two words to describe this dish... 'fancy' and 'easy'. It doesn't seem like those two words should go together in a meal, does it? Sometimes, the fanciest foods are the simplest. Seriously, pan-seared duck breast is even easier to make than steak! Not to mention, it makes a nice break from chicken. ;)
Pan-Seared Duck Breast is the perfect, easy-but-impressive in dinner that looks and tastes fancy, but is actually easy to prepare.
HINT: In the rare case it turns out dry, drink more wine! ;)
PAN-SEARED DUCK BREASTS
INGREDIENTS:
* Skin-on duck breasts (roughly one per person)
* Salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Lay the duck breasts skin side up on a cutting surface and pat very dry. Score the skin (not the meat!) in a criss-cross pattern with a very sharp blade. This will help release ('render') the fat that is located under the skin and will also result in a crispier skin.
3. Sprinkle the duck breasts generously with salt and pepper, and then place them skin side down in a cold, dry, oven-safe skillet. Yes, that’s right. No need to preheat the pan or add fat to it (the rendering fat will provide all of the pan oil you need). Starting with a cold pan will ensure that we get the most fat to render. Turn the heat on to medium and cook the duck breast until the skin becomes beautifully golden brown, thin and crispy, which should take about 12-15 minutes, depending on the initial thickness of the skin.
4. Turn the breasts over and cook for an additional minute.
5. Place the skillet in the oven and bake 4 minutes for medium rare (times may vary depending on your oven).
6. Remove the duck from the oven, set on a platter, and let it rest for 10 minutes. Just like a steak or pork chop, duck needs to rest. Otherwise, you will lose all of those yummy juices all over your cutting board and be left with dry meat.
7. Carve the breasts in thin slices across the grain and on a bias (this makes the slices the mouth-wateringly tender) and serve.
WILTED SPINACH IN DUCK FAT WITH ONIONS AND GARLIC
INGREDIENTS:
* Duck fat drippings from the duck breasts you seared.
* 1 yellow onion, sliced
* 1 clove garlic, chopped
* Salt and pepper to taste
DIRECTIONS:
1. Return the pan with the rendered duck fat to the stove and heat to medium.
2. Add in the sliced onions.
3. When the onions start to carmelize, add in the chopped garlic.
4. Cook for about 4-5 minutes stirring occasionally.
5. Add the spinach and toss to coast in the fat.
6. Salt and pepper to taste.
7. Turn off the heat and let the spinach warm, tossing occasionally for about 3 minutes.
8. Serve.
WILD PORCINI MUSHROOM REDUCTION - I actually start this dish first so it can reduce while I do everything else.
INGREDIENTS:
* 1 package dried porcini mushrooms (portabellas or a mushroom blend will work just as well).
* Enough bone broth or stock to cover the mushrooms (about 2-3 cups). You can add water if you do not have enough broth.
* Red wine to taste - about 1/2 cup (unless you are me, then it could end up as half a bottle, lol)
* Salt and pepper to taste
DIRECTIONS:
1. Warm the broth over medium-high heat.
2. Add the mushrooms, wine, salt and pepper.
3. Cook uncovered for about 30 minutes until the mushrooms have reconstituted and the sauce has thickened.
* Stir often and adjust salt/pepper as needed.
* If the mushrooms are not reducing quickly enough, you can increase the temperature and keep stirring them to speed things up... but keep an eye on them!
*If the mushrooms reduce too quickly , drink more wine... I mean add more wine.
4. Serve as a side or as a sauce over the sliced duck breasts.
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PHOTO STEPS FOR THE PORCINI MUSHROOM REDUCTION:
PHOTO STEPS FOR THE PAN-SEARED DUCK BREASTS
PHOTO INSTRUCTIONS FOR THE WILTED SPINACH
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Keywords: gluten-free duck, gluten-free poultry, seared duck breast, duck with spinach
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