Yes- I’m late. I’m so sorry. Things got the best of me: busy at work, moving apartments AND working out a menu that Anna and I will be cooking as we are going to be one of many hosts for the YVR Dinner Party charity event in March. More about that on a later date.
Even though I’m pretty much vegetarian at the moment- we found this incredible duck recipe in The Herbfarm Cookbook by Jerry Traunfeld (the same cookbook I used for the pork tenderloin recipe a while back.) Anna and I actually reserved a table for ourselves at the restaurant for the end of June to celebrate both our birthdays. FUN! Back to the recipe!
Anna found this incredible recipe for sauteed duck breast with mint, coriander and olives. Ours ended up more “seared” as we were afraid of over cooking the duck…..still delicious.
(Plan for 2 days to allow overnight marinating of duck)
2 tbsp whole dried coriander seeds
2 tsps whole black peppercorn
2 tbsp of dried spearmint (original recipes asks for 1 cup of fresh spearmint)
2 tsps salt
Zest of 2 lemons (organic lemons are best, if not just make sure they’re not waxed!)
4 duck breasts
1 tbsp olive oil
1 large shallot
½ cup white wine
¾ cup of chicken stock
½ cup chopped Kalamata olives
2 tbsp of dried spearmint
In a mini blender, grind down the coriander seeds, peppercorn, salt and lemon zest until very fine. Add spearmint and grind until you get a paste.
Score the skin of the duck breasts with a shape knife- criss-crossing the fat without cutting the meat. Rub with the spice paste on both sides. Place on a plate and tightly cover with plastic film. Leave in fridge overnight if possible, if not at least for a couple of hours.
Warm up a large pan on medium heat until very hot. Add the duck breast skin side down and reduce the heat to medium-low and let them cook slowly. Cook about 15 mins or longer until the skin is nice and crispy brown (not black). Take out excess fat, leaving about a tbsp in the pan. Turn the duck breast over and cook no more than 2 mins to remain medium-rare. Take the duck out of the pan and onto warm plate while you make sauce.
Add the chopped shallot to the pan and cook on medium-low heat until soft. Add the wine and increase to medium heat- cook until most of the liquid has boiled away. Add the stock and scrape down any duck brown bits and add any juice that has pooled on the warm plate with the resting duck. Bring to a boil and reduce until you get half the original volume. Stir in the olives, spearmint- salt and pepper to taste.
Cut your duck and pour over the olive/wine sauce. Bon appétit!