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Pan-Seared Duck Breast with Cherry Glaze

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About recipe

Community Servings’ Executive Chef, Brian Hillmer, prepared this delicious (and gorgeous) dish for the final night of this year’s reimagined LifeSavor!

Ingredients (serves 1)

Celery Root Puree

  • 8 oz – Celery Root
  • 3 tbsp – Unsalted Butter
  • Salt to taste

Duck

  • 8 oz – Duck Breast
  • 1 tsp – Salt & Pepper

Petit Pois a al Francaise

  • 1 tbsp – Unsalted Butter
  • 2 tbsp – Shallot (finely diced)
  • 1/2 cup – Peas
  • 1/4 cup – Little Gem Lettuce Hearts (julienned)
  • 1 leaf of mint, minced
  • Salt & Pepper to taste

 

Preparation

  1. Peel and dice celeriac into 1inch cubes. Add to salted boiling water and cook for 20 min or until just soft.
  2. Once cooked, drain well and place in a food processor or blender with butter. Puree until smooth.  Season to taste.
  3. Rinse and pat dry duck breast. Trim away any discolored or overhanging fat and skin.  Score the skin side of the duck breast with a sharp knife in a diamond pattern just keep enough to get through the fat.  Season the duck breast well with salt and pepper.
  4. Place duck breast skin side down in a cool heavy-bottomed skillet. Turn the burner on to medium heat.  Once you can hear the duck begin to sizzle, leave it for 7-10 minutes or until the skin has become crisp and brown and a lot of fat is rendered out into the pan.  Once the skin is crisp, turn the duck breast over and cook on the meat side for another 7-10 minutes or until desired doneness.
  5. Once the duck is cooked to your liking, remove it from the pan and allow it to rest on a cutting board. Drain the fat into a container for later use.
  6. In a separate pan, heat butter and add diced shallots, cook until translucent. Add peas and mint and cook until heated through and fragrant.  Add julienne lettuce and cook until just wilted.

Community Servings has achieved high ratings by GuideStar & Charity Navigation and is an accredited FIMC Member.

Community Servings
179 Amory Street
Jamaica Plain, MA 02130
Phone: 617.522.7777
Fax: 617.522.7770
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