Pan Roasted Duck Breast- Golden Beets, Cranberry Gastrique & Marcona Almonds
As I was walking through Whole Foods the other day, I noticed the abundance of fresh cranberries and I immediately thought about Thanksgiving and Fall flavors. I grabbed a bunch of them and decided to base my whole dinner around this one ingredient. Duck is something that for most home cooks seems out of reach or too complicated but in reality it is very simple. The thick layer of fat and skin on the breast can be intimidating but with some rendering and slow pan roasting, you can achieve a crispy skin atop a moist, tender breast in no time.
The texture contrast of the crispy skin and melt-in-your mouth breast meat alone is tantalizing. Whenever I work with duck I always try to pair it with some type of fruit because the gameyness of the bird pairs so well with tart, and fruity flavors. I decided to make a cranberry gastrique which totally reminded me of getting the cranberry sauce going on Thanksgiving morning. A gastrique in its simpliest form is a reduction of vinegar, sugar, and some type of fruit or berry which after some serious simmering creates a thick paste that is sweet, tart, and delicious.
The cranberry gastrique was a perfect compliment to the gamey bird and also the wine that I decided to pair it with. Duck and Pinot Noir is like peanut butter and jelly; it just works. The elegant, ripe raspberry, and cherry flavors in the Pinot bounce off the gamey, rich duck fat but then smooth out when the tender meat melts in your mouth.
Sweet, roasted golden beets tossed with loads of fresh thyme round out the dish and play with the long elegant finish of the Cru Pinot Noir from Monterey, California. I would definitley categorize the Cru Pinot as modern California Pinot style (medium bodied and fruit forward) as opposed to Burgundian (fruit driven but earthy and more balanced). To add a little texture kick to the dish I chopped up some Spanish Marcona almonds and sprinkled them onto the duck breast.
Don’t be afraid of duck and if you do decide to slowly pan roast a duck breast be sure to save the fat!! Duck fat is one of the most prized possessions of a chef. People name four star restaurants in California after Duck Fat. I am planning on saving the fat and slow cooking the legs and other parts of the whole bird “confit” or submerged in duck fat. Stay Tuned….
