Recipes Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks Be the first to rate & review! Ming Tsai: Favorite Kitchen Tool By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on August 16, 2022 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 4 duck breasts, fat trimmed, skin scored Kosher salt 1/2 cup coarse ground peppercorn (preferably black, green and pink mixed in equal quantities, but just black would work fine) 2 large Yukon Gold potatoes, baked with the skin on until al dente, about 45 minutes at 350° 3/4 cup Sweet and Sour Cranberry Chutney Directions Season the duck breasts on both sides with salt and the peppercorn mix. Peel the potato and slice into 1/2-inch disks, then season with kosher salt and freshly ground black pepper. In a sauté pan over medium-low heat, place the breasts skin side down. Let them render (melt fat away) until the skin is brown and crispy, about 10 minutes. Transfer to a plate, meat side down, and let rest. Turn the heat to high. Add the potato slices to the duck fat in the pan and brown on both sides, 3 to 5 minutes per side. Transfer to a plate lined with paper towels. Return the breasts to the pan, meat side down, and sear for 3 to 5 minutes for medium-rare. Flip onto skin side just to re-crisp, then transfer to a cutting board and let rest. Lay out slices of the potato on plates, slice the duck and lay on top. Top with Sweet and Sour Cranberry Chutney. Rate it Print