Snack · French · 10 min
Seared Wild Duck Breast with Fennel and Shallot Confit
- Calories
- 245
- Protein
- 17g
- Carbs
- 29g
- Fat
- 7g
Ingredients
- 70 g Duck, wild, breast, meat only, raw
- 51.5 g Yam, raw
- 65 g Fennel, bulb, raw
- 60 g Shallots, raw
- 4 g Oil, avocado
Method
- 01Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season lightly with salt.
- 02Place the duck skin-side down in a cold pan; turn heat to medium-low and render until the fat is golden and crispy, about 6-8 minutes. Flip and sear the other side for 2 minutes for medium-rare. Rest on a board.
- 03While the duck rests, thinly slice the fennel and shallots. In the same pan, using a teaspoon of the rendered duck fat, sauté the fennel and shallots until soft, caramelized, and fragrant, about 5 minutes.
- 04Dice the raw yam into small cubes and steam until fork-tender, then toss lightly in the pan with the vegetables to pick up the flavors.
- 05Slice the duck thinly on the bias. Arrange the warm yam and fennel-shallot confit on a small plate, top with the duck slices, and finish with a pinch of flaky salt.
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