Marinated Duck Breast with Sauted Potatoes
The Martha Stewart Show
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine or balsamic vinegar
- 4 sprigs fresh rosemary, 1 needles removed, 3 whole sprigs
- 2 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- 1 boneless magret duck breast, halved, rinsed, patted dry, and skin scored in a 1-inch crosshatch pattern
- 2 medium Yukon gold potatoes, cut into 1-inch pieces
- 2 cloves garlic, chopped
- 4 cloves garlic, unpeeled
- In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
- Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
- Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
- Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.
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