Pan-Seared Duck Breast with Lacto-Fermented Plum Glaze
15min
25min
4
420
Chef's Note
Lacto-fermented plums bring a unique, salty-sour complexity that regular fresh plums cannot replicate. The lactic acid cuts beautifully through the rich, gamey fat of the duck breast, while the natural umami developed during fermentation elevates the pan sauce to restaurant-quality status. If your plums are exceptionally tart, adjust the honey slightly to find your perfect balance.
Tags
Ingredients
4 pieces Duck breasts (approx. 6 oz each)
1/2 cup Lacto-fermented plums (pitted and pureed)
2 tbsp Lacto-fermented plum brine
1 large Shallot (minced)
1/2 cup Low-sodium chicken stock
2 tbsp Honey
1 sprig Fresh rosemary
2 tbsp Unsalted butter (cold)
to taste as needed Kosher salt and black pepper
Instructions
- 1
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
- 2
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and cook undisturbed for 12 to 15 minutes to slowly render the fat, pouring off excess fat into a jar as it accumulates, until the skin is deeply golden and crispy.
- 3
Flip the duck breasts and cook on the flesh side for 3 to 5 minutes, or until the internal temperature reaches 130 degrees F (54 degrees C) for medium-rare. Transfer the duck to a cutting board and tent loosely with foil to rest for 8 to 10 minutes.
- 4
Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and rosemary sprig, sautéing over medium heat for 2 minutes until soft and fragrant.
- 5
Deglaze the pan with the chicken stock, scraping up any browned bits (fond) from the bottom of the pan. Simmer until reduced by half, about 3 minutes.
- 6
Whisk in the lacto-fermented plum puree, plum brine, and honey. Simmer for 2 to 3 minutes until the glaze is glossy and thick enough to coat the back of a spoon. Remove the rosemary sprig.
- 7
Remove the skillet from the heat and whisk in the cold butter until fully melted and emulsified into a rich, glossy sauce.
- 8
Slice the rested duck breasts on the bias, fan them out on plates, and spoon the warm lacto-fermented plum glaze generously over the top.
Nutrition Information (per serving)
420
28g
12g
28g
Reviews (0)
No reviews yet
Be the first to review this recipe!