I can think of no better way to enjoy hard earned wild duck, than by quickly pan frying the breasts and serving medium-rare alongside some crispy french fries. The dark and rich duck meat is a superb substitution for beef in the classic French steak frites. In this dish, the end result more than justifies the time it takes thoroughly pluck the breasts before butchering the birds.
Pan seared duck breast with French fries
In my opinion, by far the best way to enjoy duck breast is to simply pan sear and serve medium-rare with a compound butter and french fries. This treatment lets the rich flavour of the duck take centre stage.
Servings: 4 people
Ingredients
- 4 Duck breasts skin on
- 4 tbsp salted butter softened
- 2 tbso duck fat or olive oil
- 2 tbsp soft blue cheese (optional) can be replaced with additional butter
- 1 tbsp chives very finely sliced
- frozen french fries
- flakey sea salt
Instructions
Compound Butter
- You can ofcourse make whatever flavour compound butter you like best. My preference for this dish is a butter with soft blue cheese (Danish Blue or even Stilton work great). However, garlic and chives or chives and parsley will also work fine.
- Combine the blue cheese and soften butter and mic through the chives. If not using blue cheese use extra butter.
- Form the butter into a log, roll the butter in plastic wrap and set aside in the fridge.
French Fries
- You could go to the trouble of making your own. But to me the whole point of this dish is to celebrate the harvest of some ducks with a fast delicious meal. So I opt for store bought frozen french fries.
- Cook the fries by your preferred method: oven, air fryer or deep frier, according to the packet instructions. Try and time this so they are ready at the same time as the duck.
Pan-seared duck breast
- Heat duck fat (or olive oil) in a heavy frying pan over medium-high heat.
- Lightly score the skin of each duck breast and season with salt.
- Add the duck breasts skin side down to the hot pan and cook for 4 minutes. Use a weight to press the breasts down if necessary to ensure the skin is fully in contact with the surface of the pan.
- Turn the breasts and cook for an additional 2 minutes. Aim for 57C/ 135F for medium, or a touch cooler for rare.
- Rest the duck for 3 minutes before slicing and plating.
- Serve with crispy French fries and topped with a quenelle of compound butter and finish with a sprinkle of flakey sea salt.
The best way to eat duck!