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Franck Deletrain's Long Island Duck Breast with Green Zebra Tomatoes

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, D
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) sugar

  2. 1 tablespoon(s) kosher salt

  3. 4 cup(s) water

  4. 2 tablespoon(s) coriander seeds , toasted

  5. 1 tablespoon(s) fennel seeds

  6. 2 bay leaves

  7. 1 tablespoon(s) Coleman's Mustard

  8. 2 clove(s) garlic , sliced

  9. 4 boneless breasts Peking duck

  10. 4 cup(s) strong chicken broth or duck broth

  11. 1/2 cup(s) mirin (Japanese sweet cooking wine)

  12. 1 teaspoon(s) honey

  13. Salt , to taste

  14. 1 teaspoon(s) Szechuan pepper

  15. 2 teaspoon(s) five spice mix (available at Asian markets)

  16. 1 cup(s) rice vinegar

  17. 1 cup(s) mirin

  18. 1 shallot , peeled and sliced

  19. 2 clove(s) garlic , peeled and sliced

  20. 2 jalapeño peppers , seeded and finely diced

  21. 1 pound(s) green heirloom Zebra tomatoes , halved

  22. 1/2 teaspoon(s) butter

  23. 2 teaspoon(s) honey

  24. 1/2 teaspoon(s) cinnamon

  25. 4 yellow flesh Georgia peaches , blanched, peeled, and halved

Instructions Jump to Ingredients ↑

  1. For duck: Make a brine with all ingredients but duck. Cook brine 15 minutes. Let brine cool and submerge duck breasts. Refrigerate overnight.

  2. For sauce: In medium-size saucepan, reduce broth by half. Add mirin and honey and reduce to 1 cup. Season with salt, Szechuan pepper, and five spices. Let infuse 10 minutes and strain sauce through fine sieve. Set aside.

  3. For tomatoes: In shallow pan place vinegar, mirin, shallot, garlic, and jalapeño. Bring to boil and reduce by half, add tomatoes, and season with salt. Cook to chutney consistency. Set aside.

  4. For peaches: Preheat broiler at highest setting. Melt butter with honey and cinnamon. Brush peach halves with honey butter and broil until caramelized. Set aside.

  5. Assembly: Place a medium-size frying pan on low flame. Remove duck from brine; pat dry with a paper towel. Place breasts skin side down on pan and cook until skin is rendered. Turn duck and cook 4 minutes (for medium). Let meat rest at room temperature 10 minutes. Spoon 1 tablespoon tomato chutney. Reheat duck lightly, slice, and place on plates on top of chutney. Garnish with peach and drizzle with sauce.

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