Seared Duck Breast with Duck Fat Seared Potatoes, Bacon Lardons, Fig Port Redux and Cherry Glaze

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Seared Duck Breast with Duck Fat Seared Potatoes, Bacon Lardons, Fig Port Redux and Cherry Glaze



Yield: 2 People

Ingredients:

1 Duck Breast

0.5 LB Fingerling Potatoes - Halved - Steamed or Boil for 10 minutes
0.5 LB Cured Pork Belly - Medium Size Cubes
1 Bunch Red Kale - Julienne

Fig Port Redux:
8 Pieces Fig - Quartered
1 Shallot - Minced
3 Cloves Garlic - Minced
1/2 cup Red Wine

Cherry Glaze:
2 cup Cherry - Frozen or Fresh (pitted)
1/4 cup Sugar
1/4 cup Water

Method:

Preheat oven to 350f.

Remove duck from the fridge 30 minutes to 1 hour prior to cooking. Place duck skin side up and score diagonally with a sharp knife, careful to not pierce flesh. Place duck down in a cold pan and place over medium heat. After 5 minutes drain and reserve excess fat from the pan. Return pan to heat source, increase heat from medium to medium high. Cook for an additional 2 to 3 minutes or until skin is golden brown. Continue to remove excess fat from pan. Remove duck to a small baking tray lined with parchment paper. Cook in the oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare done. Remove duck to a plate, cover loosely with foil and allow to rest for 7-10 minutes before slicing. Slice diagonally in approximately ¾ inch thickness

Place a medium size pan over medium high heat. Add a touch of vegetable oil and start frying you prok belly cubes. Cook the pork belly until the cubes start to caramelize 5 minutes. Add the fingerling potatoes and sear for 5 minutes. Then add the red kale and cook for 1 minute, remove and season with salt to taste.

Fig Port Redux:

In a separate pan place over medium heat and add a tablespoon of vegetable oil. When the pan is hot add the shallots and sauté for 2 minutes, then add the garlic and continue to cook for 1 more minute. Add the figs and incorporate to the mix, deglaze with red wine and reduce by half. Season with salt to taste and place aside.


Cherry Glaze:

In a pot add the cherries, sugar and water. Place over medium low heat and cook for 10 minutes of until the mixture thickens to a jam consistency, allow to cool before serving.