A few weeks ago, my grocery store had an unreal deal on duck breast….Normally, they sell a pack of 2 for $24.00,and they are frozen. But on this day, they had single, fresh duck breasts for $5.00.
For that, I could afford to experiment, and if my family turned up its collective nose at the result, I wouldn’t feel bad.
I had decided that I would sear and press the duck between two very hot cast iron skillets. This method would entail heating one skillet in the oven to a very hot temp, and then placing it on top of the duck in the other skillet. It would be weighted down with something very heavy, and, voila–pressed duck. But then I had a moment of sheer genius. Or maybe it was laziness.
Either way, it resulted in my new favorite way to cook duck.
Also, I only got to have one bite of it. When my son came and tasted it, he quickly whisked the plate away and ate every bite. This from the kid who lives on chicken nuggets and pizza.
If you are new to duck, or haven’t liked it in the past, try locating Muscovy duck. It is native to Texas and Mexico, and has a much leaner fat layer than other ducks, and a milder flavor.
You’ll need a waffle iron or a Panini press, and a small saucepan. Yes, a waffle iron. I turned the griddles around and used the flat side, but you can use any waffle iron or a Panini press.
Spicy Pressed Duck With Apricot Jalapeno Gastrique and Candied Ginger
- 1 duck breast (Muscovy is best)
- 1/4 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1 tablespoon apricot preserves
- 1 tablespoon hot jalapeno preserves
- 1 tablespoon rice wine vinegar
- 1 tablespoon candied ginger, chopped fine
Heat waffle or Panini iron.
Salt and pepper both sides of the duck breast. Place in waffle iron and close top. Place something heavy, like a flour canister, on top……Cook for 7 or 8 minutes for medium. Remove to a cutting board, and let rest for 5 minutes while you make the sauce.
Place both jellies and vinegar in a small saucepan. Heat over medium heat until jelly is melted and mixture is hot.
Slice duck crosswise into 1/4 inch thick slices, and place on a plate. Drizzle sauce over the top, and sprinkle with candied ginger.