Duck Breast with Honey Pan Sauce and Buttered Green Beans
Duck breast cooked skin-side down until the skin is crisp, then sliced over a glossy honey pan sauce. Served with golden roasted potatoes and tender green beans.
- Total
- 74 min
- Prep 15 · Cook 49 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Rendering fat · Pan sauce
- Savory
- Stovetop
- Oven
Instructions
-
Heat the oven to 210°C. Cut the pommes de terre into 2 cm cubes, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper, and spread on a parchment-lined baking sheet in a single layer.
~10 min
A single layer with space between cubes lets moisture escape so the potatoes roast and brown instead of steaming.
-
Roast the pommes de terre until golden and a knife slides in easily, 30 to 35 minutes, turning once at the halfway point.
~35 min
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While step 2 cooks
While the potatoes roast, pat the magret de canard completely dry and score the skin in a 1 cm diamond pattern without cutting into the meat. Season both sides with 1/2 tsp salt and the remaining 1/4 tsp black pepper.
~5 min
Scoring the skin lets rendered fat escape and keeps the skin from curling, so it crisps flat and evenly.
-
Place the magret de canard skin-side down in a cold large skillet over medium heat. Cook undisturbed until the skin is deep golden and crisp, 8 to 10 minutes, then flip and cook 3 to 4 minutes more, until the center reaches 54°C for medium-rare.
~14 min
Starting skin-side down in a cold pan renders the fat gradually, so the skin crisps without burning before the meat cooks.
Start the duck in a cold pan: the fat renders slowly and the skin crisps evenly instead of burning before the meat cooks through.
Rendering fat Start skin-side down in a cold pan over medium heat and pour off excess fat as it accumulates. The cue is deep golden, crisp skin; rushing with high heat burns the skin before the fat renders.
-
Transfer the magret de canard to a cutting board and let it rest 10 minutes. Pour off all but 1 tbsp of the rendered fat from the skillet.
~10 min
Resting lets the juices redistribute so they stay in the meat instead of running out when sliced.
-
While step 5 rests
While the duck rests, bring a small saucepan of water to a boil, add the haricots verts and cook until bright green and just tender, 4 to 5 minutes. Drain well and toss with the remaining 1/2 tbsp olive oil and 1/4 tsp salt.
~5 min
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Set the skillet with the reserved fat over medium heat, add 100 ml water and the miel, and scrape up the browned bits. Simmer until the sauce coats the back of a spoon, 2 to 3 minutes.
~3 min
Adding water loosens the browned bits, and simmering reduces the liquid so the honey sauce thickens and clings.
Pan sauce Add liquid to the hot skillet and scrape up the browned bits for flavor. Simmer until it coats the back of a spoon; too little reduction leaves it thin and watery.
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Slice the magret de canard against the grain into 1 cm strips, spoon the honey pan sauce over, and serve with the roasted pommes de terre and haricots verts.
~2 min