@ShayP
I'll be 'doing' a duck breast stove top on Saturday night. Any suggestions? My last one was a tad rubbery although it was my first. Scored it - started it cold fat down and slowly raised the heat for the lake of fat but from there I'm just throwing shit at a wall hoping it sticks. Need some pointers and I'll want to dress it up a bit. Perhaps a blueberry red wine reDUCKtion? I use one on double -cut chops and it's wonderful.
@KSM32 Seems like you started the process correctly. Did you gradually increase the heat until the skin is crispy? Once crispy, turn it over and cook until med-rare...tops! Just a few minutes after you flip it. Set it aside and let it rest. I like the blueberry and wine reduction idea. You can make a gastrique. After you remove the duck, drain the fat, deglaze the pan with wine, add the fruit (blueberries, cherries are good too), and some sugar. It will stiffen up but keep it low and it will melt. Keep stirring. A splash of vinegar is helpful too. Bring it to where it's all incorporated and it starts to foam. Don't burn it. Remove from heat and top the sliced duck with it. Also, instead of all that, you could dice some pancetta (or regular bacon), crisp it in the pan and add a splash of apple cider vinegar and some sugar or fruits. Balsamic vinegar works too.
I'm just rattling some stuff off. I think you're on the right track and you know food.
What are your side dishes? ...or dish.
