stared at the plate dumb-founded. Did I really just make that? And
was it really that easy? The secret lies in the technique: to cook a
duck breast, you score the fat with a paring knife, sear it in a hot
skillet until all the fat is rendered, flip it over, and finish it in the
oven. Then, as it rests, you can make a sauce in the same pan.
(Friendly tip: don’t burn your hand on the handle!) This dish is
going to blow you away, especially if you’ve never cooked duck
breast at home.
1 whole duck breast (approximately 2 pounds)
¾ tablespoon kosher salt
1 teaspoon pepper
1 teaspoon garam masala (see Resources)
2 tablespoons unsalted butter
1 cup red seedless grapes, sliced in half
1 teaspoon ground cinnamon
¼ cup balsamic vinegar
1 teaspoon honey
Using a paring knife, score the duck breast by cutting a crosshatch
pattern into the fat. Make sure you cut all the way through the fat
but not through the meat itself. The point is to expose as much of
the fat’s surface area to the heat as possible so it renders quickly.
Season the duck on both sides with the salt, pepper, and garam
masala. Let sit, at room temperature, for 45 to 60 minutes.
Preheat the oven to 350°F.