This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.
Pan Fried Duck Breast with Braised Endive and Anchovy Sauce
This particular recipe plays around with a new technique for me.
I have never really got on with the cold pan method of cooking duck breast. As a result, decided it was time for me to put in a little effort.
The theory behind the method is that it helps to render out the fat whilst simultaneously delivering a wonderfully crispy golden skin…
Now I know that it works, but I had just been unable to get it to work for me. So when I found some duck breast on offer I invested a little time.
I am an idiot! It works wonderfully although it is a method of cooking that for me needed some mental adjustment.
How To Cook Duck Using The Cold Pan Method.
Putting meat into a cold pan is just counter-intuitive.
In the past, I did not get that sizzle and that always lead me to turn up the heat too quickly.
The most important part of this technique is to leave it well alone for at least 10 minutes, more like 12-15, then flip!
You should also not have the pan on too high a heat. The idea is that you want to slowly render out the fat from under the skin slowly.
This more completely renders the fat leaving a wonderfully crispy skin without that flabby white layer below.
I have a video on my Duck a l Orange recipe that shows this technique a little more clearly.
Pan Fried Duck Breast Accompaniments!
A simply cooked duck breast always stands or falls on its accompaniments.
I compliment this rich pan fried duck breast with a vibrant and sexy anchovy sauce. Then some wonderfully bitter braised endive to add balance.
In many ways, the sauce is similar to a classic Caesar salad dressing.
In essence, it is the base of a mayonnaise with anchovies and lots of lemon juice for zing.
For that reason, the sauce gives this duck breast all of the high notes to brighten up and adds a lighter feel to this unashamedly cold weather recipe.
I also add toasted nuts in order to provide a little texture it is a recipe that made both me and my wife very happy indeed!
- 2 Duck Breasts, Approx 175g each
- 2 Heads Endive, Cut in half lengthways
- 3 Shallots, About 40-50g each cut in half and skinned
- 50 g Butter
- 30 g Hazelnuts
- 1 Tsp Lemon Juice
- Salt, To taste
- Pepper, To taste
For the Anchovy Sauce:
- 1 Clove Garlic, Mashed
- 3 Fillets Anchovy, Store in oil
- 1/2 Tsp Dijon Mustard
- 1/4 Tsp Salt
- 1 Tsp Lemon Juice
- 1 Egg Yolk
- 50 ml Olive Oil
- Begin by making your sauce, place the all of the ingredients for the sauce with the exception in the bowl of a stand mixer (with whisk attachment).
- Turn on a whisk these ingredients and when they form an emulsion begin to slowly pour in the oil in a slow stream until a sauce has formed. Set aside and drizzle after plating.
- Lightly crush the hazelnuts and then toast off in a dry pan and set aside.
- Take the butter and melt it over a medium high heat.
- When it begins to foam add the endive and onions cut side down.
- Cook for 5 minutes then add a good pinch of salt the lemon juice and 100ml of water.
- Cover with baking parchment and then a lid.
- Reduce the heat to low and then allow to cook for 30-35 minutes.
- Score your duck breasts and then generously season with salt and pepper on the skin side only.
- Take a dry non stick pan and place in your duck breasts skin side down.
- Now turn in the heat you want a low-medium temperature.
- Leave the duck and do not touch and cook for 12-15 minutes draining off any fat as needed.
- After 12-15 minutes your skin should be crispy with almost all of the fat rendered off.
- Now flip the duck, turn up to medium and then cook for a further 5 minutes.
- Rest your duck breast for 5-10 minutes covered in a foil tent before serving.
The sauce will stand for 2-3 days in the fridge if required.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 818 Total Fat: 72g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 48g Cholesterol: 270mg Sodium: 1084mg Carbohydrates: 17g Fiber: 6g Sugar: 6g Protein: 29g