Sauteed Duck Breast with Foie Gras Recipe

Sauteed Duck Breast with Foie Gras Recipe Instructions

Ingredients

• 1 1/2 cup cherries, pitted
• 1/4 cup Balsamic Vinegar
• 1/2 teaspoon sugar
• 11/2 tablespoons shallot, minced
• 1 teaspoon extra virgin olive oil
• 1 duck breast magret
• 2 slices foie gras
• salt and pepper
• arugula for serving

Directions

1. Mix the balsamic vinegar with cherries and the sugar, stirring. Cover and reserve in the fridge for 30 minutes.
2. In a non-stick pan, heat olive oil at medium-low, adding a pinch of salt and minced shallot. Cook until shallots are translucent, then add cherries - make sure to add all the balsamic vinegar and cherry juice from the bowl. Simmer on low, stirring, until it reduces to a thick syrup and cherries are soft (approx. 15 minutes).
3. Prepare the duck breast by scoring the top - where the fat is - diagonally in a diamond pattern. Make sure to cut all the way through into the fat, but not into the meat. Season with salt and pepper.
4. Heat a heavy pan over medium-low, and place the duck fat-side down, rendering until it’s browned and the ski is crisp - 10 minutes. Drain the fat periodically to avoid splatters. Flip and cook for another few minutes. Use a meat thermometer on the thickest part of the breast, when it reaches 125 F, the breast is done. Reserve and rest for 5 minutes.
5. Prepare the foie - score one side of the foie gras with a knife, lightly, and season with salt and pepper. Heat a nonstick skillet on high until sizzling, and place the foie gras and sear for about 45 seconds on each side.
6. To serve, lay a some arugula leaves, slice the duck in thin diagonal strips, and arrange over the arugula. Add one slice of of foie gras on top, score side up, and serve.