Seared Duck Breasts with Pear-Bourbon Relish

By garciamoss

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

Ingredients

• 4 small or 2 large skin-on duck breasts (about 2 lb. total)
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1/4 cup minced shallot
• 1 large firm-ripe pear, peeled and cut into 1/4-inch dice
• 3 Tbs. bourbon
• 2 Tbs. light brown sugar
• 1 1-inch-wide strip lemon zest
• 2 tsp. fresh lemon juice
• Pinch ground allspice
• 2 Tbs. dried sweetened cranberries
• 2 Tbs. coarsely chopped roasted unsalted pistachios

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Put the duck skin side down in the hot skillet (cover with a splatter screen if you have one). Cook until the skin is deeply browned and crisp, 3 to 4 minutes. Transfer to a large plate and pour off the fat in the pan. Return the duck to the pan skin side up and roast until medium rare (125°F), 10 to 15 minutes. Transfer to a cutting board to rest.

Meanwhile, melt the butter in a 2-quart saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in the pear, bourbon, brown sugar, lemon zest, lemon juice, allspice, and 1/4 tsp. each salt and pepper. Cover and simmer until the pear is tender, about 3 minutes. Uncover and continue to cook, stirring occasionally, until just a little liquid remains, about 5 minutes more. Stir in the cranberries and remove from the heat.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.