It's been a while since I tried something with duck and recently I had a chance to go back to a duck breast recipe I made a while ago and make it with some different ingredients. The key is the way that the citrus and pear play off the duck and coriander. And the addition of shiitake mushrooms really completes the dish. And it's pretty simple to make!
You can make the citrus sauce and pear puree beforehand so that the cooking time is pretty quick when you're ready to serve. To make the pear puree you'll need:
- 2 yellow pears, peeled, cored, and diced
- 1/2 cup apple juice
- 1 tsp fennel seeds
- 1 tsp butter
Melt the butter in a small saucepan over medium heat and then add the fennel seeds, juice, and pear. Coat the ingredients and then let simmer until very soft (usually about 20 minutes). Use a hand blender to mix the ingredients into a fine puree and add a pinch of salt.
Next, make the citrus sauce. You'll need:
- 1 cup orange juice
- 2 finely diced shallots
- 1 tbsp chopped rosemary
- 2 tsp butter
- 1 tsp balsamic vinegar
Simmer the juice, shallots, and rosemary in a pan until reduced by half, usually about 8 minutes. (you can set aside at this point and reheat just before serving) Add the butter and vinegar as well as a pinch of salt and ground pepper and then mix.
For the duck you'll need:
- 2 organic duck breasts
- ground coriander
- ground pepper
- 4 shiitake mushrooms
Preheat an oven to 205C. Score the skin side of the breasts in a criss-cross fashion, about five scores in each direction, creating a diamond pattern. Sprinkle a good amount of coriander, salt, and pepper on each breast and rub into the cuts. Fry the breasts skin down over medium heat in a hot skillet for about 7 minutes and then turn and cook for 1 more. Then transfer to the oven either in a hot oven pan and cook for 5 minutes.
While the duck is cooking add the shiitake mushrooms to the rendered fat in the skillet and cook on each side for about 3 minutes.
When the duck is done place on a cutting board and let rest for about 3 - 5 minutes. Then slice into pieces and serve with the citrus sauce, a dollop of the pear puree, and the shiitake mushrooms. Serve!