This autumnal dish from chef Kyle Bailey was designed specifically to pair with dark sour beer. The crisp-skinned duck breasts are pan-seared first, then basted with honey, and served with a sweet Asian pear sauce and fluffy quinoa.
Slideshow: Duck Recipes
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups red quinoa, rinsed and drained
2 1/4 cups chicken stock or low-sodium broth
1/4 cup chopped parsley
1/2 cup pecans
Two 1-pound Moulard duck breast halves
Finely ground pepper
1 tablespoon honey
2 small Asian pears, peeled and diced
2 tablespoons unsalted butter
1 tablespoons dry sherry
1 teaspoon chopped rosemary
How to Make It
Preheat the oven to 350°. In a large ovenproof saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Season with salt. Add the quinoa and cook, stirring, until the quinoa is lightly toasted, 2 minutes. Add 2 cups of the stock and bring to a simmer. Cover and bake for about 20 minutes, until all of the liquid is absorbed and the quinoa is tender. Let stand, covered, for 10 minutes, then fluff with a fork and fold in the parsley; keep warm.
Meanwhile, spread the pecans on a baking sheet and toast for 4 minutes, until lightly golden; coarsely chop and transfer to a bowl. Increase the oven temperature to 400°.
Score the duck skin in a crosshatch pattern and season with salt and pepper. In a large cast-iron skillet, cook the duck breasts skin side down over low heat until most of the fat has rendered, about 10 minutes. Pour off all but 2 tablespoons of the fat. Turn the duck breasts skin side up and add the honey to the pan. Baste the duck with the honey and roast in the oven for 6 to 7 minutes, until medium-rare. Transfer the duck to a cutting board and let rest for 10 minutes.
Meanwhile, in the same skillet, cook the pears over moderately high heat, stirring, until golden, 2 minutes. Add the butter, sherry and remaining 1/4 cup of chicken stock and cook until thickened, stirring to loosen any browned bits, about 3 minutes. Stir in the rosemary.
Thinly slice the duck breasts crosswise. Spoon the quinoa onto 4 plates and top with the duck and pecans. Spoon on the pear sauce and serve.
The cooked quinoa can be refrigerated overnight and rewarmed.
Pair with dark sour beer.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.