Wooster Glazed Duck Breast with Citrus Fennel Salad

Wooster Glazed Duck Breast with Citrus Fennel Salad

Price: $10

Ingredients

• 2 boneless duck breasts (about 10 to 12 ounces each), skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (grapeseed or canola)
• 3 tablespoons Wooster Sauce (plus extra for serving)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey
• 1 small bulb fennel, thinly sliced (reserve fronds for garnish)
• 2 medium Cara Cara oranges or regular navel oranges, segmented
• 1 small shallot, very thinly sliced
• 2 cups baby arugula
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lightly toasted sliced almonds
• Sea salt to taste

Instructions

1. Pat the duck breasts dry with paper towels. Using a sharp knife score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with kosher salt and black pepper.
2. Heat a large skillet over medium-low heat until warm. Place the duck breasts skin side down in the dry skillet (no oil). Cook slowly for 8 to 10 minutes, draining excess rendered fat from the pan as it accumulates, until the skin is golden brown and crisp. Flip and sear the meat side for 2 to 3 minutes until nicely browned.
3. Transfer the skillet to a preheated oven at 400 F for 5 to 7 minutes for medium rare (internal temperature about 135 F). Adjust time if you prefer more well done. Remove duck to a cutting board and tent with foil to rest for 8 minutes.
4. While the duck rests, make the Wooster glaze. In a small saucepan over low heat combine 3 tablespoons Wooster Sauce, soy sauce, rice wine vinegar, and honey. Warm gently and whisk until slightly thickened, about 2 to 3 minutes. Remove from heat.
5. Prepare the citrus fennel salad. In a bowl toss the thinly sliced fennel, orange segments, sliced shallot, and baby arugula. Whisk together olive oil, lemon juice, and a pinch of sea salt; toss with the salad. Sprinkle toasted sliced almonds and reserved fennel fronds over the top.
6. Slice the duck breasts thinly on a diagonal. Brush both sides lightly with the warm Wooster glaze. Arrange slices on a serving platter or individual plates alongside the citrus fennel salad. Drizzle any remaining glaze over the duck and serve extra Wooster Sauce at the table for those who want an extra hit of flavor.
7. Garnish with a few extra orange segments and a grind of black pepper. Serve immediately.

Notes

• Cooking tip: Rendering the duck fat slowly yields the crispiest skin. Save reserved rendered fat for roasting potatoes.
• Make ahead: Prepare the glaze up to 2 days ahead and refrigerate. Rewarm gently before glazing the duck.
• Serving: This dish pairs beautifully with a light red wine or a citrusy sparkling water.