Duck: The New Spring Chicken

, by Andrew Dermont, Blargus Editor

The first weekend back from a Spring Break spent bellying up to mom’s home cooking calls for a splurge. Quit staring at the meat case at the back of Weshop. The chicken apple sausages and 11-point steaks are tasty, but won’t quell the palate (and dare I say bowel) shock of re-immersion into Bon Appetit land. Borrow, barter or bribe your way to a decent grocer and treat yourself and a friend to duck– a comestible cure sure to rejuvenate those taste buds and invariably play the heart strings of even the most reticent crush.

 Duck, Port Wine Reduction, Polenta

Begin with a hot skillet. Add a drizzle of oil if you’re working with a non-stick pan. Liberally salt and pepper both sides of the duck breast– the salt with help crisp the fatty skin and prevent sticking. Lay the breasts skin-side down in the skillet, making sure to carefully lay the breast down on the cooking surface to prevent any hot oil from splattering out of the pan. Allow the fat to render and the skin to crisp to a golden brown. Flip the duck breasts and place the skillet in a 400-degree (F) oven. 

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In a separate pan, sautee finely chopped shallots (or onions) and a pinch of garlic in butter. Forget margarine and all that other nonsense. If your friend objects, remember what the queen of cream Paula Deen says: “I’m your cook, not your doctor.” Salt and pepper. After the shallots are translucent, deglaze the pan with a liberal helping of ruby port wine. This is going to be your sauce, so make enough for everybody. If you have a robust spice cabinet, add a pinch of thyme. Let the sauce simmer.

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Check your duck breasts. Take them out when they’re as firm as the meat of your lower thumb. They may feel a bit raw in the middle, but they’ll continue to cook after they’re out of the oven. Chefs and gourmands eats duck rare or medium-rare. You should eat it how you want. If you’re into leather, wear it proudly. Just be mindful of those with different tastes. If I were to call myself a chef it would be offense to a lot of chefs out there, but suffice it to say I like my duck like my lovers– nice and tender. 

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While the sauce reduces and the juices redistribute in your duck breasts, round your meal out with a starch and/or  vegetable. Polenta is good choice to get off the beaten meat and potatoes path. Weshop carries polenta and it cooks in an instant. When your friend isn’t looking thoroughly salt the polenta and add a touch of cream. 

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Serve and enjoy!

About Andrew Dermont

Andrew Dermont organized the overhaul of the Argus website. He is now the Blargus Editor and oversees the publication of all online-specific content.
  • Tim

    I have been relatively impressed by the level of interest displayed in these food blogs since I have started reading the Argus again. I graduated in 2005 and the restaurant reviews back in the early “oughts” were horrendous. The only comment I have about this recipe, is that most non-stick pans are not oven safe above 350 degrees and one should always make sure the handle is not plastic (clearly not oven safe). Calphalon pans are oven safe to 450 degrees. Also, any time you mentione making Polenta, make sure to remind people to contantly stir it to avoid lumps, and to add even more butter. How long does the sauce simmer for? Should it reduce by half? A quarter? Great job on the recipe, but we need more specifics…

  • Andrew Dermont

    Tim, Thanks for reading. You definitely have to stir polenta to get those lumps out and your point about non-stick pans is apt. Bake your duck, not your teflon!

  • Max

    Where did you get duck breast in Middletown?

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