Jeremiah Doughty – From Field to Plate
- 4 Duck breasts, skin on
- 1/4 Tsp sea salt
- 1/4 tsp cracked pepper
- 2 Tbs Butter
- 2 Tbs olive oil
- 5 cloves garlic, minced
- 1/2 sweet onion, thinly sliced
- 1 cup bourbon
- 2 cups duck broth ( can sub chicken, or any other game bird broth)
- 2 cup peas
- 2 Tbs Cilantro, chopped
1. In large cast iron skillet over med-high heat heat up 1 Tbs butter and 1 Tbs olive oil until its starts to foam.
2. sliced skin on duck breasts with a sharp knife, scoring the skin in a checkerboard pattern. This will help render the fat.
3. Season each breast with salt & pepper, place in skillet skin side down, cook about 5 minutes until skin is crispy and fat has rendered. Remove breasts.
4. Add remaining butter and oil, add onions and garlic sautéing until soft, do not burn.
5. Add stock and bourbon bring to a boil and cook on high for 5-6 minutes to burn off alcohol. Reduce heat to simmer, ad pinch of sea salt and pepper.
6. Add ducks back to skillet skin side up and finish until Med-rare. Add peas last minute to heat.
7. Serve each each breast on a bed of peas or rice and finish with bourbon sauce drizzle.