Duck Breast with Herb Butter
Sara Moulton | Yield: 4
Chef Sara Moulton's versatile Herb Butter is a wonderful finish not only for seared magret, it's also delicious rubbed under the skin of a bird before roasting and the perfect addition to mushrooms en papillote.
- 2 pound unsalted butter, softened
- 2 cloves garlic, pressed (about 2 teaspoons)
- 3 tablespoons fresh tarragon leaves, chopped (or dill, marjoram, or oregano)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 Moulard Duck Magret
- Salt and freshly ground pepper, to taste
- Make the herb butter: stir together the butter, garlic, herbs, salt and pepper in a small bowl until mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap; shape each into a flattened square. Wrap the squares tightly in the wrap, pack them in a zippered plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarters. Each quarter will be about 1 tablespoon.
- With a knife, score the skin of the magret in a criss-cross pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
- Heat a pan over high flame. When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 minutes on the meat side.
- Remove the duck breasts to a cutting board and tent with foil while resting for at least 5 minutes.
- Slice magret in 1/4 inch slices. Lay slices on warm plates in a fan pattern then top each portion with a square of herb butter. Serve immediately.