The Lodge at Glendorn is known for their expertise at incorporating blackberries into their menu. Abundant blackberries on the property ripen in August, and the combination of foraging and fine dining is one of many reasons to go and experience the place for your yourself. In honor of blackberry season, Executive Chef David Haick shares his recipe for Muscovy Duck Breast with Blackberry Glaze, Sweet Potato, & Fennel.
Tips for Cooking Duck Breast
Cooking duck breast can be intimidating, but mastering it is simpler than it seems and gives flavorful results. The key is to achieve perfectly crispy skin and tender meat. Start by scoring the skin to allow the fat to render evenly. Then, cook the duck skin-side down in a cold pan over low heat to slowly melt the fat. Once the skin is golden and crisp, increase the heat and sear the other side. For optimal results, finish cooking the duck in a preheated oven to ensure even doneness. Remember, it’s crucial to let the duck rest before slicing to allow the juices to redistribute.
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Muscovy Duck Breast with Blackberry Glaze, Sweet Potato, & Fennel
Description
A savory dinner worth talking about.
Ingredients
- 2 Muscovy duck breasts, trimmed and scored fat side
- Coriander seed, crushed, as needed
- 1 pt blackberries, washed
- 1 oz apple cider vinegar
- 2 oz granulated sugar
For the Sweet Potato Puree:
- 1 large sweet potato
- 2 tbsp whole unsalted butter
- 1 ½ tbsp real maple syrup
- 1 tsp sherry vinegar
- Salt to taste
For the Blackberry Sauce:
- 1 shallot, minced
- 5 fresh thyme sprigs
- 1 bay leaf
- 2 oz high-quality bourbon such as Buffalo Trace or Maker’s Mark
- 3 cups unsalted beef broth
- 1 cup blackberries, washed
Instructions
- In a cold pan, place seasoned duck breasts fat-side down, and begin to render fat over medium-high heat.
- Once the fat begins to render, begin to baste the breasts; if needed add 1 tablespoon butter.
- Continue to baste for 10 minutes; place into a 350-degree oven for 5-6 minutes.
- Carefully remove pan, and baste for 2 minutes.
- Remove duck from pan. Let rest 5 minutes.
For the Blackberry Glaze:
- Combine all ingredients, mix well.
- Place into a small sauce pot, bring to a boil.
- Stir occasionally and then reduce slowly until liquid is thickened, approximately 10 minutes.
- Blend until smooth, and strain to remove seeds.
For the Sweet Potato Puree:
- Roast sweet potato until soft in a 350-degree oven, approximately 30 minutes.
- Carefully remove skin and discard. Place potato into a bowl.
- Add butter, syrup, and vinegar. Blend until smooth in food processor.
- Season with kosher salt.
To make the Blackberry Sauce:
- Sweat shallot on low heat, add thyme, and bay leaf. Cook until shallots are clear, 3-4 minutes.
- Add bourbon and reduce until almost dry and evaporated.
- Add broth and berries. Simmer for 15 minutes and reduced by half.
- Strain and mash berries through strainer.
To Assemble:
- Brush duck breasts with blackberry glaze, and sprinkle with coriander seeds.
- Place sweet potato purée onto a warm plate.
- Add any vegetables of choice. Suggestions are beet greens and sliced raw fennel.
- Slice duck breasts in half, arrange on plate.
- Serve with blackberry sauce.
Recipe and Styling by Executive Chef David Haick, The Lodge at Glendorn / Photography by Jeff Swensen
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