No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Duck Breasts a la D'Artagnan

This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.

Photography: Rob Tannenbaum

advertisement

advertisement

Ingredients

For the Duck Breast

  • 4 (8-ounce) Rohan or Peking duck breasts
  • Coarse salt and freshly ground pepper
  • 1 shallot, finely chopped
  • 1 cup red wine, preferably Madrian
  • 1/2 cup Armagnac
  • 2 tablespoons store-bought duck-and-veal demi-glace

For the Fig or Plum Version

  • 1 1/2 to 2 figs or plums, chopped
  • 1 tablespoon fig or plum jam

For the Blackberry Version

  • 1 tablespoon blackberry jam
  • 1/2 cup plus 12 blackberries

For the Truffle Version

  • 2 tablespoon truffle butter

Directions

  1. Step 1

    Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.

  2. Step 2

    Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.

  3. Step 3

    Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.

  4. Step 4

    Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.

Source
The Martha Stewart Show, January 2012

advertisement

advertisement