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Sauted Duck Breast with Foie Gras Recipe | Steaks and Game

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Sauted Duck Breast with Foie Gras Recipe | Steaks and Game

Sauted Duck Breast with Foie Gras Recipe

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We're all about hearty, no-fuss eats at Steaks and Game, but sometimes the ocassion calls for something a bit more elevated, and that's where this recipe comes in. Succulent duck breast is paired with a simple reduction of fine balsamic vinegar and sweet cherries, and topped with a luscious slice of sauteed foie gras.
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Yield: Serves 2
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Sauted Duck Breast with Foie Gras Recipe Instructions

Ingredients

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.
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