Roasted Duck Breast with Spiced-Honey-Glaze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. For the potato mash: boil the potatoes in a large pan of salted water for 30 minutes, until a fork goes in easily. Meanwhile, blanch the arugula briefly in boiling salted water, cool in ice water, then press dry between paper towels. Toast the pine nuts over the stove for a few minutes.
2. In a food processor, blend the arugula with the garlic, Parmesan, pine nuts and olive oil. Season with salt and pepper to make the pistou.
3. Peel the potatoes while still warm, mash them, then add the cream and the pistou and season with salt and pepper to taste. Keep warm, or shape into small cakes in ring moulds.
4. For the duck: pat the breasts dry, leave uncovered in the fridge overnight, then take out 1 hour before cooking. Trim the silver skin and any bloody spots, score the fat in shallow crosses, and season generously with salt, especially on the fat side.
5. Mix the ground licorice, ginger and allspice and set aside. Sear the duck fat side down in a large pan over medium heat for 3 minutes, flip and sear 2 minutes more, then move to a plate. Pour off the rendered fat but keep the pan.
6. Add the water or stock, honey and spices to the pan, with rosemary if using. Stir and simmer a couple of minutes until syrupy but not too thick. Add salt only if needed, then pour into a sauce boat.
7. Return the duck to the pan fat side up, season with pepper and brush with glaze. Roast at 220°C (450°F) for 8 minutes, basting after 5 minutes, until the internal temperature reaches 55–57°C (132–135°F).
8. Rest the duck on a board for 5 minutes. Deglaze the pan with a little water or stock, boil, and keep any leftover glaze.
9. Reheat the mash in a shallow dish in the oven for 10 minutes before serving if needed. Slice the duck on a slight diagonal and serve with the mash, garnished with arugula tossed in olive oil or rosemary sprigs.

Summarized from Bruno Albouze's video. Watch it for the details.

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