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Fraser Valley Duck Breast Taster

by Dino R in Rouxbe Recipes

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Step 1: Making the Duck Short Stock

Making the Duck Short Stock

To start the short stock, use the bones from a whole duck. Make sure the bones are cut into approximately 2" -inch pieces.

Heat a pot over medium-high heat and add the oil. Add the bones and cook until evenly caramelized and golden all over, about 20 to 30 minutes. Duck is very fatty so as the fat melts, strain the grease from the pan so the bones caramelize properly.

While the bones cook, prepare the mirepoix. Cut the celery, carrot, leek, onion and apple into approximately 2" -inch pieces.

Once the bones have caramelized, remove and set aside. Add the remaining oil and sauté the vegetables for approximately 20 to 30 minutes, until they start to and caramelize. Once done, deglaze with the white wine and simmer until all of the liquid has reduced, about 3 or 4 minutes. Next, add the chicken stock, thyme, demi-glace and the duck bones. Bring this to a quick boil and then turn the heat down to low. Let simmer for about 1 1/2 hours.

Once the stock has reduced and turned a rich, dark color, it is ready to be strained through a fine mesh sieve. Place the stock into a pot and reduce by about half over medium-low heat or until the sauce has a thicker, sauce-like consistency. This should take about 20 to 30 minutes.

Once ready, check the sauce for seasoning and then set it aside while you prepare the squash.

  • 2 1/2 lb duck bones (from one whole duck)
  • 1 tbsp olive oil
  • 1 stalk celery
  • 1 whole carrot
  • 1/2 leek
  • 1 whole onion
  • 1 whole apple
  • 1 tbsp olive oil
  • 1 cup white wine
  • 4 cups chicken stock
  • 2 sprigs fresh thyme
  • 1 cup demi-glace

Step 2: Preparing and Cooking the Squash

Preparing and Cooking the Squash

Peel and cut the squash in half. Remove the seeds and cut into approximately 1" -inch pieces. Because this is a taster menu and the portions are half of the squash is more than enough for 4 people.

Next, finely dice the onion. Over medium-low heat, melt the butter and cook the onions until translucent. Add the squash, salt, pepper and cook for a minute or two. Add just enough chicken stock to cover the squash. Bring to a boil and then reduce the heat. Simmer on low until tender. When a knife slides into the squash easily, it is ready to be puréed.

Place the squash into a food processor and pulse until smooth. Set aside while you prepare the duck. To reheat the squash, either microwave for 1 to 2 minutes on high or reheat in a small sauce pan over low heat.

  • 1/2 kabocha or butternut squash
  • 1/2 onion
  • 1 tbsp unsalted butter
  • 1/8 tsp kosher salt
  • 1 pinch white pepper
  • 1/2 to 3/4 cup chicken stock

Step 3: Preparing and Cooking the Duck

Preparing and Cooking the Duck

To start the duck, preheat the oven to 350° degrees Fahrenheit.

Score the fat of the duck breasts and season both sides with salt and pepper.

Next, heat an oven proof fry pan to medium-high heat. Once the pan is hot, add the duck, fat side down. Let cook for about 5 to 7 minutes. For the best results, pour off any excess fat as the duck cooks. Once the fat becomes crispy and the sides of the duck start to cook, place into the oven for another 5 to 7 minutes to cook. This time will depend on the size of the duck breasts. When cooking duck, it is best if cooked no more than medium rare. Once ready, allow the duck to sit for a minute before loosely covering with foil. Set aside to rest. While the duck rests, you can prepare the Saskatoon berry Jus and reheat the squash purée.

For the jus (or sauce), finely mince the shallot. Add a bit more oil to the pot, if needed, and cook the shallot over medium heat for about a minute. Deglaze the pan with the port and add the Saskatoon berries. Let this reduce by about half. Once reduced, add about a cup of duck stock and stir. Simmer for 2 to 3 minutes until the sauce is nice and thick. Any leftover stock can be frozen and used another time.

To plate the duck, first reheat the squash and make sure your sauce is nice and hot. Slice each duck breast into 4 pieces, lengthwise. Smear the squash purée onto the plate and place two pieces of duck per plate. Drizzle with a bit of the sauce and finish with a pinch of fleur de sel. Serve immediately.

  • 2 duck breasts (2 singles)
  • 1/4 tsp kosher salt
  • 1/8 tsp white pepper
  • 1 whole shallot
  • 1/2 cup Saskatoon berries (can substitute with Huckleberries or Wild Blueberries)
  • 1/2 cup port wine
  • 1 cup duck stock (from Step 1)
  • fleur de sel (for garnish)

Related Tips & Techniques

Dd_kabocha_squash_thumbnail

What is Kabocha Squash?

 Ddonions_mince_thumbnail

Mincing, Dicing and Cutting Onions

 Dd_mirepoix_thumbnail

What is Mirepoix?

 Dd_cutting_squash_safely_thumbnail

How to Cut a Squash Safely

 Dd_deglazing_thumbnail

What is Deglazing?
Dsc_0031-1_thumbnail

What is Simmering?

 01_peeler_thumbnail

Kitchen Tools | Peelers

 Dd_chicken_stock_alt_thumbnail

Chicken Stock Options

 Dd_whitepepper_whatis_thumbnail

What is White Pepper?

 Cs_dryheat_l1_t3_thumbnail

The Water Test | Heating the Pan
Cs_stock_l3_thumbnail

The Advantages of Short Stock

 Cs_stock_l3_t02_thumbnail

Making Short Stock

 Dryheat_l3_t2_thumbnail

Using the Right Pan & Heating to Saute

 Cs_seasoning_t2_thumbnail

Types of Salt

 Cs_sharpening_t2_a_thumbnail

The Importance of a Sharp Knife

Related Cooking School Lessons

Cs_panfryingpf_onecolumn

Pan Frying

Cs_stock_l3_onecolumn

How to Make Short Stock

 Dryheat_l3_onecolumn

How to Sauté
Cs_seasoning_onecolumn

How to Season with Salt

 Cs_sharpening2_onecolumn

Knife Sharpening with a Whetstone

Marshall O

alternative method for squash

How about roasting the squash, instead of sauting it? that would add another dimension to the flavor.

Lisa P

Thanks for solving the duck mystery!

I live in France and have been looking at Duck breasts (canard marget)for a year now without a clue what to do with it. I followed your directions carefully and I couldn't belive how beautifully it turned out. At the last minute (bad mise en place) I realized I didn't have any porto so I used red wine and casis istead. And of course saskatoon berries are out of the question, but I used a frozen berry mix instead which did the trick. I never would have had the confidence to make it without your wonderful video, and my French husband was very impressed!

Rylla R

why olive oil in the duck stock?

Ok, I am curious why not just caramelize the veggies in duck fat? Why add olive oil?

Dawn T
Rouxbe Staff

Re: Why Olive Oil in the Duck Stock?

I think the main reason we used olive oil instead of duck fat is the simple fat that this was not our recipe. This recipe is from chef Dino Renaerts. It's his personal wedding menu...and we didn't want to change his recipe.

That being said, you could use duck fat instead as it has almost the same smoking point as refined olive oil.

Rylla R

Thanks

Thanks - I feel like I ask some specific questions (with perhaps obvious answers) but it is the nuances that you are teaching me. I have learned so much with some of the little details, especially understanding the whys. So I figure it is worth asking. I had the instincts and basic skills; now the fine tuning; such a joy - thank you!

Sushruth C

butchering

when i remove the legs, it is very hard to pop out that joint unlike a chicken where it pops out very easily. am i doing something wrong?

Kimberley S
Rouxbe Staff

RE: Butchering

No, if you follow the video on How to Butcher a Duck, you are not doing anything wrong. You just might need to use a little more force to pop the joint.

Sushruth C

preheating pan

when someone says preheat pan to medium low, or medium high, does that mean you set the gas to that temp and do the water test? do you still have to even do the water test? will the water test work at medium low to low temps? thanks

Joe G
Rouxbe Staff

Following temperature instructions

Hi Sushruth,

This depends on a few things:

1. what you are trying to accomplish (sear, brown, saute, etc).

2. what kind of pan you are using

I mention this because the first thing you should always do when 'following' recipe instructions is to know that many recipes use the wrong terms and mention the wrong temperatures.

To answer your questions when using a stainless steel pan, the water test will not work on lower heat. I would do the water test and then turn the pan temperature down before adding the ingredients (or just set aside for a minute or two). From here, rely on your technique, your observation skills (sight, sound and watching what the ingredients are doing, such as getting too dark, not dark enough). Know your outcome and trust your judgement vs. following instructions.

Oh, and if you are sweating, then you don't even need to do the water test as you will be cooking on low temperature in fat.

Sushruth C

duck searing

so for a duck breast, you would do the water test on high heat and then turn the heat to meaduim low? ...right? thanks

Joe G
Rouxbe Staff

Searing the duck

You are getting closer.

Do the water test yes and then trust your instincts (not directions). If you want a crispy skin (and you do), then medium low will not likely achieve this. And you don't want to burn it, by keeping it on high. So what do you think you should do (again, turning it back to you)?

Not trying to be mean, just trying to help you change your way of thinking.

One last thought.... what is medium low to me and 1,000 other cooks, might be completely different. So don't get hung up on the temperatures too much, think desired end results.

Sushruth C

searing the duck

ok here it goes:
turn the heat to high and do the water test
once the pan is virually nonstick then turn the heat to medium-high.
thus, duck wont stick, fat will render and a nice crispy skin will be achived?

one more question though. can you finish cooking the duck after searing in the sauce? or does it have to go into the oven? thanks

Sushruth C

Finishing in sauce

Can you finish cooking the duck in the sauce as opposed to the oven? Thanks

Dawn T
Rouxbe Staff

Re: Finishing in Sauce

You can finish cooking the duck in the pan (not necessarily in the sauce) as opposed to the oven. You will just have to take into consideration - the heat, how you want the duck cooked etc. Cheers!

Mary B

Cooking the duck?

Why does duck seem to be cooked more rare, when chicken is cooked thoroughly. Just started working with duck and wondering....if you have already addressed this, sorry to repeat!! Are most birds other than turkey and chicken best when cooked this way? Thanks.

Dawn T
Rouxbe Staff

RE: Why Duck Can Be Cooked More Rare

Good question. Here is a Drill-down called "Cooking Duck to Medium-Rare" that talks a bit about this. You may also want to check out the lesson called "Poultry Fundamental" as it also goes into a bit about working and cooking with duck. Cheers!

Divina P

Frozen Blueberries

Would frozen blueberries work well? I would like to serve it with duck confit and puy de lentils. Thanks.

Dawn T
Rouxbe Staff

RE: Frozen Blueberries

Frozen blueberries could work. Preferably, try to find ones that are smaller in size so they do not overpower the meat when it comes time to plating. Cheers!

K A

Thick skin

I used to cook the duck the same way you do here and it always came back very good with a crispy skin.

The last two times I cooked duck I bought those huge duck breasts ( I actually thought there where two in the same package !) I think they were magret duck or something. They were very big with a very thick fat cap , bigger than the flesh itself !. The first time I said will duck is duck and I cooked it the same way you did here but it came back horrible with a soggy fat layer instead of a thin crispy one. The second time I thought I should try something I saw on tv where they put the duck in a cold pan and heat it gently to render the fat. The problem with this method is that it took 30 minutes and the fat cab was still too thick and starting to get brown. Is there any trick to cook this kind of duck ?

Tony M
Rouxbe Staff

Thick skin

Actually the method of rendering the fat on low heat is your best bet. Make sure to score the skin first so it renders much more fat. Also, keep the temp low. This takes time, I know, but scoring should help. Magret breasts simply have tons of fat becasue those are usally the same ducks that are fed for foie gras.

Adrian K

Saucepan

Hi Tony, Dawn, Joe, and Kimberly,

Just wanted to find out where I can get that double lipped saucepan from in the "Duck Short Stock" section (can be seen at the 4:06 mark).

Cheers!

Dawn T
Rouxbe Staff

Re: Saucepan in Video

If you referring to the pot in step 1 that has two pouring spouts (one on each side) then I would have to say that I am not 100% sure of where I bought it. I believe it might have been at a local store here in Vancouver. I did do a quick search online and there are other pots available with the double pouring spouts. Cheers!

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