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Pan-Seared Duck Breast with Miso Ginger Pan Sauce Recipe

By: Nadia Aidi
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Servings: 2 servings
Pan-seared duck breast with crispy skin, served with a miso ginger pan sauce and homemade frites. The sauce is savory and creamy with a little sweetness from white miso.
Prep 40 minutes
Cook 1 hour
Passive Time 13 hours 40 minutes
Total 15 hours 20 minutes
Overhead view of sliced duck breast in miso ginger pan sauce with green peppercorns and chives, next to a pile of golden frites topped with chives

Equipment

  • 2 Rimmed baking sheets
  • wire rack
  • Cast iron or heavy stainless skillet
  • Dutch oven or deep fryer
  • Deep-fry thermometer
  • Instant-Read Thermometer
  • Spider or slotted spoon
  • fine mesh strainer

Ingredients

Duck

  • 2 duck breasts about 8 oz each, skin on
  • 1 1/2 tsp kosher salt

Frites

  • 2 lb russet potatoes peeled
  • 2 tbsp distilled white vinegar
  • 2 tbsp kosher salt for the blanching water
  • 2 qt neutral oil for frying
  • kosher salt to taste
  • 2 tbsp chives chopped

Miso Ginger Sauce

  • 1 large shallot brunoise
  • 2 tbsp green peppercorns in brine drained
  • 1 orange juice and 3 strips of the peel
  • 1/2 inch ginger peeled and sliced
  • 1 garlic clove smashed
  • 1/4 cup cognac
  • 1.5 tbsp white miso
  • 2 cups beef stock
  • 1 tbsp agave
  • 1 tsp rice vinegar
  • 1/4 cup heavy cream
  • 3 tbsp cold unsalted butter cubed
  • chives chopped, to taste for topping

Instructions

  • Dry Brine the Duck: Pat the duck breasts dry. Score the skin in a crosshatch about 1/4 inch apart, cutting through the fat but not into the meat. Season all over with the kosher salt. Set skin side up on a wire rack over a rimmed baking sheet and refrigerate uncovered 12 to 24 hours.
    2 duck breasts, 1 1/2 tsp kosher salt
  • Soak the Potatoes: Cut the potatoes into 1/2 inch planks, then cut the planks lengthwise into 1/2 inch batons. Transfer to a large bowl, cover with ice water and the vinegar by 2 inches, and refrigerate 2 to 24 hours.
    2 lb russet potatoes, 2 tbsp distilled white vinegar
  • Blanch the Potatoes: Drain the potatoes and transfer to a large pot. Cover with cold water by 2 inches and add 2 tbsp kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender but not cooked, about 7 minutes. Drain and spread in a single layer on a wire rack set over a rimmed baking sheet. Air dry 10-12 minutes.
    2 tbsp kosher salt
  • First Fry: Heat 2 inches of oil in a Dutch oven to 300°F-325°F. Fry the potatoes in batches until set and still pale, 4 to 5 minutes, returning the oil to 275°F (135°C) between batches. Transfer to a parchment-lined baking sheet in a single layer. Freeze uncovered for 1 hour.
    2 qt neutral oil
  • Render the Duck: Place the duck breasts skin side down in a cold heavy skillet. Set over medium-low heat and cook without moving until the skin is deep golden and the fat has rendered, 12-15 minutes, spooning off fat as it collects and reserving it. Flip and cook 1 to 2 minutes, to 133°F (56°C) for medium rare. See notes for additional temperatures. Transfer skin side up to a rack and rest 10 minutes.
  • Build the Sauce: Pour off all but 2 tbsp of the duck fat. Add the shallots and cook over medium heat until softened, 3 minutes. Add the green peppercorns and cook 1 minute. Add the orange peel, ginger, and garlic and cook 1 minute more.
    1 large shallot, 2 tbsp green peppercorns in brine, 1/2 inch ginger, 1 garlic clove
  • Flambé: Add the cognac and flambé. Cook until the pan is nearly dry, about 2 minutes.
    1/4 cup cognac
    • If you aren't comfortable with flambéing, you can ignite it with a long lighter, or simmer 1 minute without lighting.
  • Reduce and Finish: Lower the heat. Whisk in the orange juice, miso, then add the beef stock, agave, and rice vinegar. Simmer gently until reduced by half, 8 to 10 minutes. Add the cream and simmer until the sauce coats the back of a spoon, 3 to 4 minutes. Remove from the heat, strain through a fine-mesh sieve, and return the green peppercorns to the sauce. Whisk in the cold butter a few cubes at a time. Do not return to a boil.
    1 orange, 1.5 tbsp white miso, 2 cups beef stock, 1 tbsp agave, 1 tsp rice vinegar, 1/4 cup heavy cream, 3 tbsp cold unsalted butter
  • Final Fry: Heat the oil to 385°F (200°C). Fry the frozen potatoes in batches until golden and crisp, 3 to 4 minutes. Transfer to a bowl, season with salt and chives, and toss.
    kosher salt, 2 tbsp chives
  • Serve: Slice the duck against the grain and place nicely on your plate. Spoon the sauce over the duck. Top with chives and serve the frites alongside.
    Close-up of medium-rare duck breast slices with crispy skin and rosy pink centers, drizzled with miso ginger pan sauce and chives, frites alongside

Notes

Duck Breast Doneness
Rare: 125°F (52°C)
Medium Rare: 133°F (56°C)
Medium: 140°F (60°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)
Carryover: Pull the duck about 5°F below your target. It keeps cooking while it rests.
The USDA recommends 165°F (74°C) for all poultry, duck included.

Nutrition

Calories: 9465kcal, Carbohydrates: 109g, Protein: 63g, Fat: 985g, Saturated Fat: 130g, Polyunsaturated Fat: 131g, Monounsaturated Fat: 678g, Trans Fat: 1g, Cholesterol: 253mg, Sodium: 10141mg, Potassium: 3187mg, Fiber: 9g, Sugar: 20g, Vitamin A: 1376IU, Vitamin C: 80mg, Calcium: 160mg, Iron: 15mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info