Recipe: Seared Duck Breasts with Persimmon Salsa
Summary: Liz’s mom, Jane, started a tradition years ago of serving an antidote to turkey dinner on the Friday after Thanksgiving. This recipe, adapted from Food & Wine magazine, seems just the thing for a non-traditional holiday meal. Liz recommends serving this dish with Bokisch Monastrell.
Ingredients
- 3 very ripe Hachiya persimmons, cut into 1/2-inch dice
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- red wine reduction (recipe below)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 Moulard duck breasts (3 pounds)
- Sprig of rosemary to garnish
Instructions
- Preheat the oven to 400°. In a medium bowl, toss the persimmons with the shallot, red wine vinegar and olive oil. Season with salt and pepper. Let the salsa stand at room temperature for 30 minutes.
- Using a sharp knife, score the duck skin in a crosshatch pattern. Season the duck breasts with salt and pepper. In a large ovenproof skillet, cook the duck breasts skin side down over moderate heat until the fat is rendered and the skin is deep mahogany in color, about 15 minutes. Turn the breasts skin side up and transfer the skillet to the oven. Roast the duck for about 8 minutes for medium rare meat. Transfer the duck breasts to a carving board and let stand for 5 minutes.
- Slice the duck on the bias 1/4 inch thick and transfer to plates. Serve with the persimmon salsa and dots of red wine reduction on the plate.
Recipe: Red Wine Reduction
Ingredients
- olive oil, for coating the pan
- 1/4 cup shallots, minced
- 1 tablespoon chopped rosemary
- 1/2 cup red wine
- 1/2 cup beef stock
- 2 tablespoons butter
Instructions
- In a saute pan, over medium high heat, add enough olive oil to coat the pan.
- Add the shallots and cook until translucent.
- Add the red wine, rosemary and the stock and reduce by half.
- Strain the sauce, return to the pan and add the butter.
