Duck Breast with Saffron Onions, Flame Raisins & Purple Brussels
Nate Smith | Yield: 4
Chef Nate Smith's crispy skinned Rohan duck breast is perfectly balanced by charred Brussels sprouts, saffron infused onions and peppery upland cress.
- 2 onions, sliced with the grain to 1/4 inch
- 2 garlic cloves, sliced thin
- 1 teaspoon saffron
- 1/4 cup flame raisins
- 1 pinch fresh thyme leaves
- 1 cup chicken stock
- 1 tablespoon butter, chilled
- Salt and freshly-ground black pepper, to taste
- 3 cups purple Brussels sprouts, quartered
- 4 Rohan Duck Breasts
- 4 tablespoons olive oil
- 1 lemon, cut in half
- 1 bunch Upland cress
- Put 2 tablespoons of oil in a cold saucepan. Add onions, garlic and saffron with a pinch of salt. Cook on medium heat until onions have become partially translucent. Add raisins and thyme. Reduce heat to low and continue to cook until onions have become completely translucent and have sweetness to them. Add chicken stock and reduce by half.
- While onions are cooking, bring the duck breast out of the refrigerator and allow it to reach room temperature. Season with salt and pepper. Heat a clean pan over low flame. Add duck breasts. Begin crisping the skin, until it becomes a lovely golden brown. Flip breast and cook gently on flesh side, for about 1 minute. Duck should be fairly bouncy feeling, in order to obtain a nice medium rare.
- While skin is crisping, toss Brussels sprouts in remaining olive oil, season with salt and pepper and cook in a cast iron skillet on medium-high heat until sprouts have a charred quality to them but are still tender. Remove from pan and squeeze with a small amount of lemon.
- In a sauté pan, bring onions just to a boil and mount with butter. While making sauce, slice duck and plate onions with some brussels sprouts, reserving a few. Gently place sliced duck onto onions, topping with remaining brussels sprouts and a few leaves of upland cress.