Name: Pan-Roasted Duck Breasts with Chestnut Puree and Honey Gastrique
Yield: Serves 4
Cuisine: French
Ingredients: 1 shallot, chopped; 1 sprig fresh sage; 16 to 20 large Brussels sprouts, cleaned, blanched in salted water, shocked, and cut in half; 1 tablespoon neutral-flavored vegetable oil; ½ teaspoon salt; ¼ cup port wine; ¼ cup chestnut honey; 2 cups duck demi-glace (see Note); ¼ cup red wine vinegar; 1 cup heavy cream; ½ pound roasted peeled chestnuts; 2 tablespoons butter; Black pepper to taste; ½ cup red wine; 4 fresh sage leaves; 1 tablespoon butter; 1 tablespoon salt; 2 Long Island duck breasts, split, skin scored in a checkerboard pattern; 1 teaspoon salt; ¼ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

What I love about duck is that there are endless possibilities with every single part of this delicious bird. I’ve braised tongues and feet, stuffed duck necks, made confit of gizzard and heart, and used the rendered fat in numerous ways—poached fish in it, whisked hollandaise full of it, formed pastry dough with it; the liver (and the other f-word) seems tame after that. I’ve even had grilled duck testicles! Oddly, they didn’t sell very well at the restaurant where we prepared them; they w

Ingredients

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Ingredients

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