Pan-Seared Duck Breasts with Juniper
Main Dishes • European
Description
Pan-seared duck breasts with juniper
Ingredients
- Duck Breast 3 pieces
- Yellow Cherry Tomatoes 9 pieces
- Parsley 1 bunch
- Garlic 2 cloves
- Breadcrumbs 2 spoons
- Juniper Berries 20 pieces
- Chicken Broth 5 fl oz
- Butter 0 oz
- Olive Oil 5 fl oz
- Flower Salt 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
The night before, chop 15 juniper berries with a knife. Mix with fleur de sel and 1 teaspoon of freshly ground black pepper. Trim some of the fat, then score the remaining fat in a crosshatch pattern with a knife. Rub the breasts on both sides with the mixture of juniper berries, fleur de sel, and pepper, place in an airtight container, and refrigerate overnight.
Step 2
The next day, prepare the parsley dressing. Wash and finely chop a bunch of parsley. Peel and mince the garlic cloves. In a bowl, combine the parsley, garlic, breadcrumbs, and olive oil. Season with salt and pepper.
Step 3
Wash the tomatoes and cut them in half lengthwise.
Step 4
In a saucepan, bring the chicken broth to a boil with the remaining crushed juniper berries, and cook for 5 minutes over high heat. Add the butter, then whisk. Keep the sauce warm.
Step 5
Preheat the griddle to medium heat. Place the duck breasts skin-side down on one half, and the tomatoes cut-side down on the other half. Cook for about 5 minutes.
Step 6
Flip the tomatoes and spread the parsley dressing over the seared side, then cook for another 6–8 minutes. Also flip the duck breasts and sear for an additional 5–10 minutes, depending on your desired level of doneness.
Step 7
Place the tomatoes in a warm spot, and individually wrap the duck breasts in aluminum foil, leaving them for 6–8 minutes. Slice the duck breasts, arrange them on plates with the tomatoes and parsley, and drizzle with a sauce made from juniper berries.
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