Duck Delights: Sides And Sauces

Pan-seared duck breast is a restaurant-level delicacy that's surprisingly easy to cook at home. Scoring the skin and starting with a cold pan are the secrets to achieving a crispy skin and juicy meat.

When it comes to sides, you can go for a refreshing and crisp salad, such as a radicchio endive fennel salad, a roasted winter root vegetable salad, or a simple green salad with a shallot vinaigrette. If you're looking for a starch, roasted potatoes or mashed potatoes are excellent choices. For a more creative option, try duck fat potatoes, which you can make using the rendered duck fat.

Salads: e.g. a simple green salad, radicchio endive fennel salad, roasted winter root vegetable salad

Salads are a great side dish to serve with your pan-seared duck breast. Here are some salad options that would pair well with the dish:

Simple Green Salad

A simple green salad is a classic option that can be easily customised to your liking. For a basic salad, you can use mixed greens, sunflower seeds, bacon or bacon bits, red onion, and cucumber. You can also add your favourite vegetables like tomatoes, corn, or broccoli. For the dressing, simply combine dijon mustard, apple cider vinegar, black pepper, and extra virgin olive oil. This salad is a perfect side dish as it goes with just about anything and can be tailored to your taste.

Radicchio, Endive, and Fennel Salad

For a more unique salad option, try this crunchy radicchio, endive, and fennel salad. The bitterness of the radicchio and endive is balanced by the crispness and subtle sweetness of the fennel. To make this salad, combine baby arugula, thinly sliced fennel bulb, and thinly sliced radicchio head. Add in some lemon juice, kosher salt, and freshly ground black pepper to taste. For an extra touch of richness, sprinkle shaved parmesan cheese and toasted walnuts on top.

Roasted Winter Root Vegetable Salad

If you're looking for a warm and hearty salad option, a roasted winter root vegetable salad is a perfect choice. This type of salad typically includes a variety of roasted vegetables, such as butternut squash, baby potatoes, carrots, and parsnips. Simply chop the vegetables into fairly large chunks, toss them in olive oil, salt, and pepper, and roast them in the oven. You can then serve them on a bed of mixed salad greens, such as watercress or arugula, and top them with a dressing made from olive oil, balsamic vinegar, and fresh herbs like basil, parsley, and coriander. This salad is a great way to add some warmth and comfort to your meal while still keeping it light and fresh.

Starch: roasted potatoes, mashed potatoes, risotto, rice

When it comes to starch, there are several options that can beautifully complement a pan-seared duck breast. Here are some ideas to consider:

Roasted Potatoes:

For a hearty and satisfying option, roasted potatoes are a perfect choice. Opt for waxy varieties such as Yukon Gold or Red Bliss potatoes, which hold their shape well during roasting. Cut the potatoes into uniform wedges or chunks, toss them in olive oil, and season generously with salt and pepper. You can also experiment with herbs like rosemary or thyme to add extra flavour. Roast them in a hot oven until golden brown and crispy, providing a delightful contrast to the tender duck breast.

Mashed Potatoes:

Creamy and fluffy mashed potatoes offer a rich and indulgent experience when paired with pan-seared duck breast. Use starchy potatoes such as Russet or Maris Piper for the fluffiest results. Boil the potatoes until fork-tender, then mash them with butter, warm milk or cream, salt, and pepper. For an extra special touch, you can fold in some finely chopped fresh chives or garlic for added flavour. Mashed potatoes provide a smooth and buttery base that balances the richness of the duck.

Risotto:

For a more elegant and refined starch option, a creamy risotto is an excellent choice. The subtle creaminess of a well-made risotto can beautifully offset the flavour of the duck. To prepare, sauté Arborio rice in butter and olive oil, then slowly add warm stock, a ladle at a time, stirring continuously until the rice is al dente and coated in a creamy sauce. For added depth, you can incorporate ingredients like wild mushrooms, Parmesan cheese, or a splash of white wine. The earthy notes of a mushroom risotto, in particular, pair exceptionally well with the savoury notes of duck.

Rice:

Rice is a versatile starch that can be prepared in a variety of ways to accompany pan-seared duck breast. For a simple yet effective approach, consider cooking basmati rice, which offers a delicate fragrance and fluffy texture. Alternatively, try cooking jasmine rice, which has a subtle floral aroma and slightly sticky consistency. You can also experiment with different rice pilaf recipes, incorporating spices, nuts, and dried fruits to create a flavourful and aromatic side dish that will enhance the duck's flavour profile.

Vegetables: roasted purple sweet potatoes, garlic balsamic roasted potatoes and asparagus, spinach, Swiss chard

Roasted Purple Sweet Potatoes

Roasted purple sweet potatoes are a delicious and colourful side dish to serve with pan-seared duck breast. They are slightly crisp on the outside and tender on the inside. To make them, preheat your oven to 425 degrees Fahrenheit. Wash and peel two purple sweet potatoes, and cut them into bite-sized pieces. In a bowl, mix three tablespoons of grapeseed oil, three teaspoons of coriander powder, half a teaspoon of turmeric powder, one teaspoon of smoked paprika, and one teaspoon of pepper flakes. Add the potatoes to the bowl and toss well. Spread the potatoes on a baking tray and bake for 20 minutes. Season with salt and pepper to taste, garnish with chopped fresh parsley, and serve warm.

Garlic Balsamic Roasted Potatoes and Asparagus

This is a simple and convenient side dish that can be made on one baking sheet. Preheat the oven to 400 degrees Fahrenheit and grease a baking sheet with cooking spray. In a large bowl, toss halved baby red-skinned potatoes with two tablespoons of avocado oil, one tablespoon of balsamic vinegar, half a teaspoon of garlic powder, salt, and pepper. Spread the potatoes on the baking sheet and roast for 20 minutes, tossing halfway through. While the potatoes are roasting, trim the ends of one pound of asparagus spears and cut them into two-inch lengths. Add the asparagus to the bowl with the remaining oil, vinegar, and seasonings, and toss to coat. After 20 minutes, remove the potatoes from the oven and add the asparagus to the sheet pan. Return to the oven and roast for another 10 minutes, or until the asparagus is crisp and tender.

Spinach and Swiss Chard

A nutritious and delicious way to prepare spinach and Swiss chard is to sauté them with a bit of garlic and scallions or shallots in olive oil. Start by rinsing and drying a large bunch of spinach and a large bunch of Swiss chard. Remove and discard the thicker stems, and coarsely chop the leaves into bite-sized pieces. Heat a tablespoon of olive oil in a large skillet over medium heat. Add two to three minced garlic cloves and cook for 30 seconds until fragrant. Then, add three chopped green onions or one large chopped shallot and cook for another one to two minutes until softened. Add the Swiss chard to the skillet and cook for six to eight minutes until the greens are wilted and just barely tender. Finally, add the spinach and cook for one to two minutes, stirring until just wilted but still bright green. Season with salt and pepper to taste, and drizzle with high-quality extra virgin olive oil if desired.

Sauce: cranberry maple sauce, orange pan sauce, port cherry sauce

Cranberry Maple Sauce

This sauce is a great pairing with pan-seared duck breast, as it is made with cranberries, maple syrup, orange zest, orange juice, salt, and minced rosemary. The sauce is cooked over medium-low heat and then reduced to low heat. Using a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. The sauce is then left to sit and thicken further as it cools. This sauce is a great addition to a pan-seared duck breast dish, providing a sweet and tangy flavour that complements the richness of the duck.

Orange Pan Sauce

For this sauce, you will need dry white wine, homemade chicken stock or store-bought stock combined with powdered gelatin, unsalted butter, freshly grated orange zest, freshly squeezed orange juice, and freshly ground black pepper. Start by deglazing the pan with a splash of dry white wine and cooking it down until it's almost dry. Then, add the chicken stock and let it reduce by half, creating a sticky mouthfeel. Finish the sauce by adding butter, orange juice, and orange zest. This sauce is a perfect complement to the duck, with the orange adding a touch of freshness and brightness to the dish.

Port Cherry Sauce

This sauce is made with port wine (or red wine if you don't have port), chicken stock, sour cherry jam (or fresh pitted cherries), garlic cloves, fresh thyme, and unsalted butter. Start by sautéing the garlic, thyme, and cherries in olive oil over medium-high heat, breaking up the jam with a spatula. Then, pour in the port (or red wine) and chicken stock, bringing the mixture to a boil and reducing it by half. Turn off the heat, add the butter, and swirl the pan until it melts. This sauce is a classic pairing with duck, as the sweetness of the port and cherries balances the richness of the duck, while the garlic and thyme add depth of flavour.

Puree: carrot parsnip puree

A carrot and parsnip puree is a perfect pairing with pan-seared duck breast. The puree is a great way to use up any dying carrots and can be made in advance, leaving you with a simple and delicious meal.

To make the puree, you will need to peel and chop the parsnips. Place them in a pot, cover with milk, and season with salt and pepper. Leave to simmer until the parsnips are very soft and most of the milk has been absorbed. This should take around 15-20 minutes. Transfer the parsnips to a blender and blend until smooth. For an even smoother consistency, pass the mixture through a sieve.

You can also add carrot to the puree. Slice and roast the carrots with olive oil, salt, pepper, thyme, and garlic, before blending with the parsnips.

While the puree is cooking, you can prepare the duck. Wash and dry the duck breasts, then score the skin with a sharp knife in a criss-cross pattern. Season the duck with salt, pepper, and Chinese five spice. Place the duck breasts in a cast-iron pan, skin-side down, and cook over a low heat for about 7 minutes. Turn the heat up to medium and cook for a further 3 minutes before turning over and cooking for another 5-7 minutes on the other side.

To serve, place a tablespoon of the warm puree in the middle of the plate and smear it into a large circle. Slice the duck breast and place the cuts on top of the puree.

Frequently asked questions