For this classic fruit-and-duck combination I use magrets, breast halves from a Moulard duck. They are larger in size than the Pekin or Muscovy varieties, with each breast halve weighing about 1 pound. I like to use magrets as they’re a cut you can use to serve 2, much like a ribeye steak. If I’m cooking for 4 people, instead of 4 Pekins I only need to pan roast 2 magrets.
Scoring the skin allows the fat to properly render, producing a crisp breast. The duck will render a large amount of fat. I save it and store it in a Mason jar in my refrigerator. It’s delicious in place of oil for roasting potatoes, cooking meats, and cassoulet.
Pan-Roasted Duck Breasts with Rhubarb Compote
serves 4
Ingredients
2 Magret boneless duck breasts, about 1 pound each
Kosher salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 batch Rhubarb Compote
Pat duck breasts dry with paper towels. Using a very sharp knife, score the skin of the breasts in a cross hatch pattern, cutting through the fat but not piercing the meat. This is easiest when the breasts are very cold. Allow duck to sit at room temperature for 30 minutes before cooking.
Preheat oven to 400 F.
Season breasts generously on both sides with salt and pepper. Heat olive oil in a large, heavy bottomed 12-inch skillet over medium heat. Place the duck breasts skin side down in the skillet and cook until the skin is a deep golden color and crisp, about 8 to 12 minutes. Flip duck breasts over and place skillet in the oven. Cook until an instant read thermometer inserted in the thickest part of the breast reads 130 F, about 8 to 10 minutes.
Remove breasts from skillet and rest on a plate or cutting board for 10 minutes. Slice breasts against the grain of the meat and serve with any of the juices from the cutting board and Rhubarb Compote.