This morning in the Rhode Show kitchen, Go Providence has brought in Chef Brian Kingsford of Bacaro’s to make pan-seared duck breast.
- 1 cup pitted Bing cherries, cut in half
- 1 ea. tree-ripened peach cut into segments
- 1 ea. tree-ripened nectarine cut into segments
- 1 ea. tree-ripened plum cut into segments
- 3/4 cup aged red wine vinegar
- 1 tsp. granulated sugar
- 4 ea. Pekin duck breast halves, skin scored in crosshatch pattern
- 2 tbs. cold unsalted butter, cut into tablespoons
- 1 btl. extra virgin olive oil
- 4 oz. wild arugula or Rocket
- Kosher salt
- Pat each of the duck breast lobes with paper towel to dry. Score the skin of each breast lightly with a sharp knife in a crosshatch pattern every 1/4 inch.
- Season the skin side of the breasts and place, skin side down, into a cold 9” sauce pan with sides at least 2 inches high. Cook over moderately high heat for two minutes. Reduce the heat to medium and cook until the skin is well browned for about five minutes. Season the underside of the breast with salt and turn over. Cook for about two more minutes for rare and three more minutes for medium rare. Let rest for five minutes.
- Toss the cut stone fruit with sugar. Remove all but a couple teaspoons of the fat from the skillet and reserve for another use in the future. Plan the pan back onto the stove over medium heat. Turn the fruit over and add the red wine vinegar to the pan. Bring to a boil and reduce to a simmer. Cook until the sauce begins to thicken. Add the butter until the desired thickness is reached.
- Slice the duck breast on a bias about 1/8 of an inch thick per slice. Fan the slices onto dinner plates. Drizzle the sauce from the pan over the sliced duck breast and top evenly with fruits.
- Place arugula next to the duck and garnish the salad and the duck breast with olive oil. The vinegar from the sauce and the fruits will act as the acid for the dressing.