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Author Notes: I was looking for a different, more summery spin on duck breast. Took me a while to get it right. A touch of jam plays down the acidity of the relish and makes the dish come together. —QueenSashy
- 2 12-oz duck breasts with skin
- Salt and fresh ground pepper
- 2 medium Kirby cucumbers, diced
- Finely grated zest and juice of 1 lime
- 1 tablespoon Chipotle sauce
- 2 teaspoons honey
- 2 small garlic cloves finely grated or chopped
- 4 teaspoons fig or tomato jam
- Score the duck skin in a cross-hatch pattern. Season with salt and pepper. Heat a large cast iron skillet. Add the duck breasts, skin side down, and cook over moderately low heat until most of the fat has been rendered, for about 8 minutes. Increase the heat to moderate and cook the duck breasts until the skin is browned and crisp, about 4 minutes. Turn the duck breasts and cook them until they are medium-rare, about 3-4 minutes longer. Transfer the duck breasts to a carving board, skin side up, and let them rest for 5 minutes.
- Reserve four tablespoons of duck fat from the skillet. In a bowl, stir the duck fat with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt. Add cucumbers.
- Slice the duck breasts crosswise and transfer to plates. Spoon the relish around the duck and swirl with jam. Serve with steamed rice.