Pan-Seared Duck Breast with Maracuyá-Tamari Pan Reduction

Instructions

1. 1

   Using a sharp knife, score the skin of 2 boneless duck breasts in a fine 1/8-inch diamond crosshatch pattern, cutting just through the fat layer without piercing the flesh. Season both sides evenly with 1 tsp kosher salt and 1/4 tsp freshly cracked black pepper.

   5 min

   Tip: Keeping the duck cold while scoring prevents dragging the blade against the fat, making clean, razor-thin lines much easier.

2. 2

   Place the scored breasts skin-side down into an unheated, dry 10-inch stainless steel or cast-iron skillet. Set the burner to medium-low. Allow the skin to slowly render out its fat over 9-10 minutes, periodically tilting the pan and spooning off excess fat into a heatproof bowl. When the skin is mahogany-brown and brittle-crisp, flip and cook the flesh side for 2-3 minutes, until an instant-read thermometer reads 130°F for medium-rare.

   12 min

   Tip: Starting in a cold pan gives the subcutaneous fat time to melt out before the delicate breast meat overcooks.

3. 3

   While the duck is gently rendering, mince 1 large shallot, grate 1 tbsp fresh ginger, and measure out 1 1/2 tbsp ají amarillo paste, 1/3 cup dry junmai sake, 1/2 cup unsweetened passion fruit pulp, 2 tbsp tamari, 1 tbsp mirin, and 1/3 cup low-sodium chicken or duck stock so everything is ready by the stove.

   6 min

   Tip: Mise en place is essential for pan sauces; reduction moves quickly once the pan is hot and deglazed.

4. 4

   Transfer the seared duck breasts to a cutting board fitted with a wire rack, resting them skin-side up for 7-8 minutes so the muscle fibers relax and retain their juices.

   8 min

   Tip: Resting skin-side up on a rack keeps the crust from turning soggy in pooling juices.

5. 5

   Pour off all rendered duck fat from the skillet, leaving just 1 tablespoon in the pan with all the browned fond. Place the pan over medium heat, add the minced shallot and grated ginger, and sweat for 1 minute. Stir in the ají amarillo paste and cook for 1 minute until fragrant and rust-colored.

   2 min

   Tip: Save the excess rendered duck fat in a jar in your fridge—it's pure liquid gold for roasting potatoes.

6. 6

   Pour in 1/3 cup dry junmai sake, scraping up all the sticky, caramelized bits from the bottom of the pan with a wooden spoon. Add 1/2 cup unsweetened passion fruit pulp, 2 tbsp tamari, 1 tbsp mirin, and 1/3 cup low-sodium chicken or duck stock. Bring to a vigorous boil over medium-high heat and reduce by half until the bubbles become thick and glossy, about 4-5 minutes.

   5 min

   Tip: The high sugar and acid content in maracuyá accelerates reduction, so watch closely to prevent scorching.

7. 7

   Remove the skillet from heat. Swirl in 2 tbsp cold unsalted butter one cube at a time, whisking continuously until melted and emulsified into a glossy, velvety nappe consistency. Stir in 1 tsp fresh lime juice, remaining 1/2 tsp kosher salt, and remaining 1/4 tsp freshly cracked black pepper.

   2 min

   Tip: Pulling the pan completely off the heat before mounting with butter prevents the emulsion from breaking and turning greasy.

8. 8

   Slice the rested duck breasts against the grain into 1/4-inch thick medallions. Spoon the maracuyá-tamari pan reduction onto warm plates, arrange the duck slices over the sauce, and scatter 2 stalks scallions over top.

   3 min

   Tip: Spoon the reduction under the duck rather than pouring it over the skin to preserve every bit of that shatter-crisp crunch.