Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glacé, Seasonal Vegetables and Wasabi Mashed Potatoes
Serves 2
Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glacé:
2 Muscovy duck breasts, boneless (12–14 ounces each)
¼ cup five-spice powder
Salt and pepper to taste
Wasabi Mashed Potatoes:
1–2 pounds Yukon Gold potatoes (peeled and quartered)
½ cup heavy cream
¼ cup butter
Salt and white pepper to taste
Wasabi powder: the amount will vary depending on desired strength (mix equal parts with water)
Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glacé:
Dry the duck with paper towels. Take a sharp knife and score the skin on each breast in a crosshatch pattern being careful not to cut into the meat. Then season with salt, pepper and five-spice powder, and rub the spices into the breasts, coating the skin well. Let the duck sit for 30 minutes.
Preheat oven to 350°.
Place a heavy skillet over high heat. It is not necessary to add oil or butter ; the duck skin will render fat when cooking. When skillet is hot, place duck skin–side down and cook for 4–5 minutes, then flip duck over and cook another 2–3 minutes. Remove from stove.
Drain fat from pan and place in the oven for 12–20 minutes checking the center of the breast with a thermometer to read 135° for medium rare, 140° for medium.
Wasabi Mashed Potatoes:
Place potatoes in stockpot, fill with cold water to cover potatoes and add a pinch of salt. Bring pot to a boil and cook until tender, about 10–15 minutes. Drain, and mash or use a food mill, then add cream, butter, Wasabi and salt and pepper to taste mixing well. Keep warm.