Coogirl Candy Glazed Seared Duck Breast with Charred Peach-Bourbon Salsa

Coogirl Candy Glazed Seared Duck Breast with Charred Peach-Bourbon Salsa

Rich seared duck gets a glossy, sweet-spicy glaze from Coogirl Candy and is paired with a bright, smoky peach-bourbon salsa. This skillet-to-table dish is bold, balanced, and perfect for a special weeknight or dinner party.

Serves

2-3

Ingredients

• 2 boneless duck breasts, skin on (about 12-14 ounces total)
• Salt and freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon neutral oil (grapeseed or canola)
• 3 tablespoons Coogirl Candy (plus 1 tablespoon for finishing) (product page)
• 1 tablespoon bourbon
• 1 teaspoon soy sauce
• 1 tablespoon unsalted butter

For the Charred Peach-Bourbon Salsa

• 2 ripe peaches, halved and pitted (or 1 cup halved cherry/plum tomatoes if out of season)
• 1 small shallot, finely minced
• 1 tablespoon fresh lime juice
• 1 tablespoon bourbon
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely grated lime zest
• 1 tablespoon Coogirl Candy (for mixing into the salsa)
• Salt and pepper to taste

For garnish

• Microgreens or sliced scallions
• Extra Coogirl Candy on the side

Instructions

1. Bring duck to room temperature for 20 minutes. Pat skin very dry with paper towels. Score skin in a crosshatch pattern without cutting into the meat; season both sides with salt, pepper, and smoked paprika.
2. Prepare salsa while duck rests. Heat a heavy skillet or grill pan over medium-high heat until hot. Place peach halves cut-side down and char until deeply marked and slightly softened, about 3-4 minutes. If using tomatoes, char them until skins blister. Transfer charred fruit to a bowl to cool.
3. Once cool enough, chop charred peaches into 1/2-inch pieces. In a bowl combine peaches, minced shallot, lime juice, bourbon, cilantro, lime zest, and 1 tablespoon Coogirl Candy. Season with salt and pepper, taste and adjust. Refrigerate salsa for at least 10 minutes to meld flavors.
4. Wipe the skillet clean and heat over medium. Add the neutral oil. Place duck breasts skin-side down. Cook slowly to render fat and crisp skin, about 8-10 minutes. Spoon off excess fat into a heatproof container as needed, leaving enough for browning.
5. When skin is browned and crisp, flip duck and sear the meat side for 3-4 minutes for medium-rare (internal temperature 130-135F). Adjust time for desired doneness. Transfer duck to a cutting board and tent loosely with foil to rest for 6-8 minutes.
6. While duck rests, make the glaze. In the same skillet over low heat, add 3 tablespoons Coogirl Candy, 1 tablespoon bourbon, 1 teaspoon soy sauce, and 1 tablespoon butter. Stir until butter melts and glaze is smooth and glossy, about 1-2 minutes. Remove from heat.
7. Slice duck breasts thinly on the bias. Brush each slice lightly with the Coogirl glaze so the sweet-spicy syrup coats the meat. Arrange slices on a warm serving platter or individual plates.
8. Spoon the charred peach-bourbon salsa alongside and over several slices. Garnish with microgreens or sliced scallions and an extra small spoonful of Coogirl Candy on the side for guests who want more heat.
9. Serve immediately with roasted fingerling potatoes, buttered rice, or a peppery arugula salad to cut the richness.

Notes

• Coogirl Candy plays two roles here: a finishing glaze for the duck and a bright accent inside the salsa. Its syrupy texture gives the duck a beautiful sheen while the jalape o heat balances sweet charred peaches.
• To make this meal ahead, prepare the salsa up to 24 hours in advance. Warm the glaze just before serving and reheat slices of duck gently in the skillet for a minute to bring back texture.