Seared Duck Breast with Duck Gravy
2 duck breasts
1 tablespoon minced shallot
1 garlic clove, minced
2 tablespoons flour
1 cup chicken stock or broth
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon butter
Mashed potatoes (for serving)
Preheat oven to 350-degrees.
Using a sharp knife, score the duck breasts on the diagonal. Make sure you do not cut into the meat. Rotate the breast ¼ turn and score again, creating diamonds without cutting into the meat. Lightly season with salt, pepper, onion powder, garlic powder and cayenne.
Place skin-side down in a cold non-stick, or cast iron pan. Turn the heat to medium-low and cook for 12-15 minutes. Make sure the skin is nicely browned, if not, continue cooking another 1-2 minutes until browned. Remove breasts from the pan and place on a plate. Pour the rendered fat into a small bowl.
Season the meat side of duck breasts with salt, pepper, onion powder, garlic powder, and cayenne. Return to the pan, meat-side down. Cook for 3-5 minutes. Remove to a plate, skin-side up and cover with foil.
Pour the rendered fat back into the pan. Add the shallots and garlic and sauté, until tender, over medium-low heat. Add the flour. Stir to make a roux, cooking for about 3 minutes, stirring constantly.
Add the chicken stock or broth, salt and pepper. Increase the heat to medium and stir until thickened. Stir in the butter until melted. Remove the foil from duck and pour the juices into the gravy. Stir to combine.
Place skillet with duck in the preheated 350-degree oven and cook for 5-6 minutes or until internal temperature reaches 155-degrees F. Remove from oven and place on cutting board. Let rest 4-5 minutes before slicing.
Slice the breasts. It should be slightly pink. Plate with mashed potatoes and gravy.