Jeremiah Doughty | From Field to Plate
- 4 duck breasts, skin on
- 1/4 tsp sea salt
- 1/4 tsp cracked pepper
- 2 Tbs Butter
- 2 Tbs olive oil
- 5 cloves garlic, minced
- 1/2 sweet onion, thinly sliced
- 1 cup bourbon
- 2 cups duck broth (can sub chicken, or any other game bird broth)
- 2 cup peas
- 2 Tbs cilantro, chopped
- In large cast iron skillet over med-high heat, heat up 1 Tbs butter and 1 Tbs olive oil until its starts to foam.
- Slice skin on duck breasts with a sharp knife, scoring the skin in a checkerboard pattern. This will help render the fat.
- Season each breast with salt & pepper, place in skillet skin side down, cook about 5 minutes until skin is crispy and fat has rendered. Remove breasts.
- Add remaining butter and oil, add onions and garlic, sautéing until soft. Do not burn.
- Add stock and bourbon and bring to a boil. Cook on high for 5-6 minutes to burn off alcohol. Reduce heat to simmer, ad pinch of sea salt and pepper.
- Add ducks back to skillet skin side up and finish until medium-rare. Add peas last minute to heat.
- Serve each each breast on a bed of peas or rice and finish with bourbon sauce drizzle.