France- Seared Duck Breast with Five spice and Red Wine Balsamic Reduction

Intro: After almost a month long solo trip in Barcelona, I met up with a couple of my girlfriends in Paris. A family that was a part of my paella cooking class recommended a bike tour which consisted of biking for 3 hours and finishing off with some wine on a river cruise. Highly recommended! We basically got to roam through all the highlights including the Eiffel Tower, Louvre, the Notre Dame, among other attractions. We had duck with potatoes as our first meal there, which is as common as a burger at an American restaurant. That is my inspiration for this meal. 

 

Duck

Serves 1

8 oz of duck breast

1 tsp of Chinese five spice

1 clove of garlic or 1 tsp garlic powder

Salt and pepper

1 tbsp balsamic vinegar

1 oz red wine

Duck ingredients
Ingredients (not showing red wine)

Directions: Score skin side of duck breast in diamond pattern. Rub five spice, garlic, salt and pepper on duck breast, wrap in plastic wrap or ziplock bag and refrigerate for 1 hour. 

Marinade duck
All set to chill in the fridge for 1 hr

 

While waiting for the duck to marinate, let’s get started on the pureed potatoes

Serves 1

1 medium yukon gold potato, cut into 1 inch squares (you can definitely use others if desired, I find this variety more smooth than the others)

Water to boil

pinch of salt

1/3 cup of Half and Half (or cream/butter)

Directions: boil potatoes with a pinch of salt for 15 minutes, or until soft. Pour most of the water out but leaving about 1/4 cup. Add half and half (or cream/butter), and add another pinch of salt to taste. Using a food processor or emulsion blender, puree until smooth. 

Now back to the duck…

Directions: Preheat oven to 400 degrees Fahrenheit. Turn heat to medium low and sear the duck breast skin side down for about 5 minutes, then flip to sear the other side. You do not need any extra oil for this process since the skin excrete its natural oil as it cooks. finish off the cooking process in the oven for about 10 minutes. To make the glaze: take 1-2 tbsp of the rendered fat from the duck and add 1 oz of the red wine and balsamic vinegar. Once reduced into a glaze, drizzle over the sliced duck breast. Top over the pureed potatoes and serve with something light such as a salad or steamed veggies. 

IMG_3963
Arc de Triomphe

 

 

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