Delicious Duck

Veranda’s chef Jeffrey Hansell demos spiced duck breast.

by Jan Walsh     Photography by Beau Gustafson

If it is duck you crave, Veranda on Highland has just the dish for you. Executive chef Jeffrey Hansell shares his secrets for spiced duck breast.

Dressing ingredients:

1 cup blended oil

2 tablespoons olive oil

2 shallots, minced

1 teaspoon Dijon mustard

1 tablespoon Sorghum

¼ cup cider vinegar

1 lemon, juiced

1 teaspoon flat-leaf parsley, chopped

1 tablespoon chives, shaved

1 tablespoon thyme, chopped

Dressing procedure:
Combine shallots, Dijon mustard, sorghum, cider vinegar and lemon juice in bowl.  Slowly drizzle in blended oil and olive oil while whisking. Add herbs and season with salt and cracked pepper to taste. Reserve.

Duck ingredients:

4 duck breasts, skin on

3 tablespoon kosher salt

1 teaspoon cinnamon, toasted and ground

1 teaspoon star anise, toasted and ground

1 teaspoon clove, toasted and ground

½ teaspoon fennel seed, toasted and ground

1 teaspoon black pepper, toasted and ground

Duck procedure:
Mix together salt, cinnamon, star anise, clove, fennel seed and black pepper. Lay duck breast out on cutting board and score the skin side with sharp knife.  Generously season the duck with the reserved spice mixture. Let set for 8 to 10 minutes. Preheat heavy bottom skillet, preferably cast iron or French steel. Pat duck breast gently with paper towel to absorb any excess moisture. Lay duck breast skin side down in skillet. Let duck cook for 4 to 5 minutes or until skin is crispy and most of the fat has been rendered. Flip duck over and finish cooking 2 to 3 minutes or until medium rare.  Remove ducks from skillet and let rest at room temperature for 3 to 4 minutes. Using sharp knife, thinly slice the breasts diagonally. Chef’s notes: Reserve the rendered duck fat from the cooked breasts for a future treat. Use in a salad dressing, for roasting vegetables or just to fry an egg. It can be kept for several weeks in the fridge.

Salad ingredients:

1 handful mixed petite lettuces

1 cup cooked faro (cooked in equal parts apple cider and water)

1 cup cooked quinoa

2 radishes, thinly shaved

½ cup macerated golden raisins

½ cup toasted pumpkin seeds

1 pear, thinly shaved

3 roasted baby turnips, quartered

6 roasted baby carrots

Salad procedure:
In bowl, combine cooked faro, cooked quinoa, raisins, radishes, pear, lettuces, turnips, carrots and pumpkin seeds. Pour in dressing slowly and mix. Use as much as you desire.  Check seasoning to taste.  Pair with sliced duck and enjoy.

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