Seared Duck Breasts with Gingered Tatsoi and Riesling-Star Anise Jus
from Adam Carpenter of Blackhawk GrilleServes 6
Tatsoi’s dark green leaves, shaped like spoons and packed with calcium, have a flavor reminiscent of bok choy. Add it to summer salads, quick braises or your favorite stir-fry. If you are lucky enough to start with a whole duck, save the bones to make a rich, flavorful duck stock for the sauce.
INGREDIENTS:
For the Riesling-Star Anise Jus
1/2 bottle of riesling
1/2 carrot, diced
4 shallots, finely chopped
3 cloves garlic, minced
1 star anise
2 slices ginger, crushed
1/4 teaspoon black peppercorns
4 cups chicken or duck stock
For the Duck Breasts
3 whole duck breasts, skin-on, boned and halved
Kosher salt
Freshly ground black pepper
Corn oil
Clarified butter (optional)
3 nectarines, halved and pitted
For the Gingered Tatsoi
2 to 4 shallots, sliced thinly
2 tablespoons minced ginger
12 cups tatsoi greens
PREPARATION:
For the Riesling-Star Anise Jus
1. In a nonreactive saucepan, boil the wine until it is reduced to ½ cup, about 15 minutes. Stir in the carrot, shallots, garlic, ginger, star anise and peppercorns. Simmer for about 1 minute, then add the stock. Bring to a boil, reduce the heat slightly and continue boiling the stock until it has reduced by half, 20 to 30 minutes. Season the sauce to taste with salt and pepper.
For the Duck Breasts
2. Sprinkle the duck evenly with the salt and pepper. Heat a thin layer of oil and butter in a large, heavy skillet. Add the duck breasts to the skillet, skin side down. Cook until golden brown, 8 to 10 minutes, then turn and cook on the second side until cooked through but still slightly pink at the center. Transfer the duck to a cutting board and let rest 10 minutes. Remove all but 2 tablespoons of drippings from the skillet; set the pan aside.
3. Brush the nectarines lightly with oil. Heat a grill pan until very hot. Arrange the nectarine halves, cut side down, in the grill pan. Cook just until heated through and golden, 2 to 3 minutes.
4. Meanwhile, reheat the skillet. Add the shallots and ginger and cook, stirring frequently, just until fragrant, 1 to 2 minutes. Add the tatsoi greens and sauté just until wilted. Transfer to warm serving plates.
5. Slice the meat thinly on the diagonal. Arrange the duck on top of the tatsoi greens. Drizzle with the sauce and garnish with the grilled peach wedges.