Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion Recipe

Discover a symphony of flavors and textures in this recipe featuring Seared Long Island Duck Breast. Paired with a decadent Foie Gras Sauce, a crisp Red Cabbage Slaw provides a refreshing counterpoint, while a warm Yukon Gold Potato and Onion Salad, dressed in a tangy Chinese and Balsamic Vinegar Emulsion, adds depth and warmth. Each element comes together for a memorable culinary adventure.

Recipe Details

  • Level: This recipe is rated as Easy, making it accessible for home cooks.
  • Total Time: Expect to spend approximately 1 hour and 40 minutes from start to finish.
  • Prep Time: The preparation time for all ingredients is around 25 minutes.
  • Cook Time: The actual cooking time required for this dish is about 1 hour and 15 minutes.
  • Yield: This recipe is designed to serve 4 generous portions.

Ingredients:

For the Pan-Seared Duck Breast with Foie Gras Sauce:

  • 4 duck breasts (skin scored)

  • 4 shallots (sliced)

  • 1/4 cup cognac

  • 2 cups dark chicken stock

  • 4 ounces foie gras (denerved, cut into small pieces, and well chilled)

  • Salt (to taste)

  • Black pepper (to taste)

  • Canola oil (for cooking)

For the Vibrant Red Cabbage Slaw:

  • 1 tablespoon Dijon mustard

  • Juice of 1 lemon

  • 1/4 cup canola oil

  • 2 cups shredded red cabbage

  • 1/4 cup sliced green scallions

  • Salt (to taste)

  • Black pepper (to taste)

For the Warm Yukon Gold Potato and Caramelized Onion Salad with Chinese and Balsamic Vinegar Emulsion:

  • 2 cups balsamic vinegar

  • 1/2 cup Chinese vinegar

  • 1 1/2 cups canola oil

  • 2 large red onions (sliced)

  • 6 medium Yukon gold potatoes (1/4-inch slices, skin on)

  • Salt (to taste)

  • Black pepper (to taste)

Directions:

For the Perfectly Pan-Seared Duck Breast:

  1. Season the duck breasts generously with salt and black pepper.

  2. Place the seasoned duck breasts, skin-side down, in a medium-heated, thick sauté pan.

  3. Slowly render the duck fat for 12 to 15 minutes, allowing the fat to melt away and the skin to brown and crisp.

  4. Once the skin is browned and crispy, remove the duck breasts from the pan and let them rest, meat-side down, on a cutting board.

  5. Just before plating, wipe out the sauté pan and heat it to a high temperature.

  6. Quickly sear the duck breasts, meat-side first, then skin-side, for a total of about 3 minutes, to achieve a beautiful crust.

  7. Let the seared duck breasts rest again for a few minutes before slicing.

For the Rich Foie Gras Sauce:

  1. In a saucepan, caramelize the sliced shallots in a little canola oil until softened and lightly browned. Season with salt and pepper.

  2. Deglaze the pan with the cognac and reduce the liquid by 75 percent.

  3. Add the dark chicken stock and reduce the mixture by 50 percent.

  4. Carefully pour the reduced sauce into a blender.

  5. While blending the hot liquid at high speed, gradually add the chilled, small pieces of denerved foie gras (this technique is known as “monter au foie gras”). The foie gras will emulsify into the sauce, creating a rich and creamy texture.

  6. Check the sauce for seasoning and keep it warm for plating.

For the Vibrant Red Cabbage Slaw:

  1. In a medium bowl, whisk together the Dijon mustard and lemon juice.

  2. Slowly whisk in the canola oil until the dressing is emulsified.

  3. Check the dressing for seasoning and adjust with salt and pepper as needed.

  4. In a separate bowl, toss the shredded red cabbage and sliced green scallions with the prepared dressing.

  5. This red cabbage slaw can be prepared up to 20 minutes before plating.

For the Warm Yukon Gold Potato and Caramelized Onion Salad with Chinese and Balsamic Vinegar Emulsion:

  1. In a non-reactive saucepan, reduce the balsamic vinegar and Chinese vinegar by 80 percent until a syrupy consistency is achieved.

  2. Pour the hot vinegar syrup into a blender.

  3. While blending the hot syrup at high speed, slowly drizzle in the canola oil to create a smooth emulsion.

  4. Check the vinegar emulsion for seasoning and set aside.

  5. In a sauté pan coated with a little canola oil, caramelize the sliced red onions until soft and lightly browned. Set aside.

  6. In a non-stick pan, coat well with canola oil and sauté the 1/4-inch thick slices of Yukon gold potatoes (skin on) until they are golden brown and tender.

  7. Season the hot potatoes with salt and pepper.

  8. Gently toss the hot potatoes with the caramelized red onions and the prepared vinegar emulsion.

  9. Check the warm potato salad for seasoning before serving.

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