Pan-Roasted Duck Breast
with Spiced Natural Jus
2 6- to 8-ounce duck breasts (skins scored)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon smoked paprika (pimenton)
Heat a medium-sized sauté pan over medium heat. Season duck generously with spice mix on both sides. Place duck breasts skin side down in sauté pan. Cook until all the fat has rendered and the skin is crispy, about 10 to 12 minutes. Turn the duck breast over and continue to cook until medium-rare, 5 to 7 minutes.
Remove from the pan and place on cutting board and allow to rest for about 5 minutes.
Spiced Natural Jus:
3 cups roasted duck stock
2 cups port wine
4 bay leaves
1 Tablespoon black peppercorns
5 cardamom pods
2 cinnamon sticks
4 star anise
2 shallots, thinly sliced
3 garlic cloves cut in half
1 Tablespoon unsalted butter at room temperature
In a medium sauce pan place port wine, shallots, garlic, bay leaves, cinnamon, cloves, cardamom, peppercorns and star anise. Bring to a boil then reduce heat and simmer until the mixture is reduced by three-quarters. Add stock, stir, simmer mixture and reduce by three-quarters until the jus coats the back of a spoon.
Remove from heat and strain through a fine mesh strainer or chinois. Remove sauce pan from heat, place jus back in pan and whisk in butter. Season with salt and pepper to taste. Serves two.
At Santa Fe Tapas this dish is served with an Asparagus, Haricot Verts and Roasted Red Pepper Salad and Parsnips Two Ways.
Santa Fe Tapas
1327 St. Charles Ave.