Holiday Feasting: Duck

The holiday was full of large family gatherings and big meals. During the holiday season I wanted to cook a special dinner for just the three of us, (me/hub/kiddo.) Both my husband and son had asked about cooking duck, I've never done it, but I was game.

Pan-seared Duck w/ Potato Galette & Sautéed Chard Ingredients:

    - 4 Duck Breasts, trimmed & scored with an inch of fat remaining - 4 medium waxy potatoes, sliced to about 1/8 of an inch thick, I used a mandolin - 1/2 cup Duck fat (use room temp butter & olive oil as a substitute) - Large bunch of Chard, washed, stems removed & chopped (reserve stems & chop 'em too) - A few sprigs of fresh thyme or 1 tbsp dried thyme - 1 shallot, diced - 2 cloves of garlic, smashed - Salt & Pepper


    - after you've prepped the veg & patted the duck dry with a paper towel, preheat the oven to 425 - in a large bowl, toss the potatoes gently in the duck fat with salt, pepper and half of your thyme - arrange the potatoes onto a parchment lined, rimmed baking sheet, you will slightly overlap the potatoes -roast for 50-60 mins on the center rack in the oven, check the poattoes at the 30 min mark and rotate the pan - While you're up for that 30 minute check, find the largest oven-safe sauté pan you own and fire up your burner to medium-high - Salt & pepper the duck and add it to the dry, hot pan SKIN SIDE DOWN - After 10-15 mins the fat should be rendered and the skin golden brown (if not, keep cooking for a few more mins) - If there's an excessive amount of fat, carefully ladle some out of the pan and reserve it in a heat proof ramekin or metal bowl - Flip the duck and transfer into the oven to finish cooking, another 10-15 minutes depending on how done you prefer. Mine will come out medium - The duck & potatoes may be done at the same time, which is fine they both need to rest and the chard will make quick work of that very messy duck pan! - Rest the duck on a cutting board & put the sauté pan over medium heat (remember it's still scorching from being in the oven!)and toss in your shallot, chard stems, and garlic. Season with salt & pepper and gently sauté until the veg is transparent, 5-10 mins, then add your chopped chard leaves and a little more salt. If you need more fat in the pan, add some of that reserved duck fat or some olive oil - Cook the chard for 5 mins max then plate everything up and dig in!

This crowd pleaser was delightful and much easier to cook than I imagined. It also provided great left overs that I plan on using in an upcoming DDC meal!