Roasted Duck Breast Recipe

Score and Season the Duck

Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper.

Cook the Duck Breasts

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare. Remove from heat and let rest.

Prepare the Mixture

In a bowl, mix grated potatoes, shredded confit duck leg meat, salt, and black pepper.

Cook the Rosti

Heat duck fat in a skillet over medium-high heat. Form potato mixture into patties and cook until golden brown and crispy, about 5 minutes on each side.

Sauté the Kale

In a saucepan, sauté garlic until fragrant. Add chopped kale, cooking until wilted.

Add Cream

Pour in heavy cream and season with salt and black pepper. Simmer until thickened.

Combine Ingredients

In a saucepan, combine red currant jelly, duck stock, red wine, and shallots. Bring to a boil.

Simmer and Reduce

Reduce heat and let simmer until the sauce thickens. Season with salt and black pepper to taste.