Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks

1. 1

   Season the duck breasts on both sides with salt and the peppercorn mix.

2. 2

   Peel the potato and slice into 1/2-inch disks, then season with kosher salt and freshly ground black pepper.

3. 3

   In a saute pan over medium-low heat, place the breasts skin side down.

4. 4

   Let them render (melt fat away) until the skin is brown and crispy, about 10 minutes.

5. 5

   Transfer to a plate, meat side down, and let rest.

6. 6

   Turn the heat to high.

7. 7

   Add the potato slices to the duck fat in the pan and brown on both sides, 3 to 5 minutes per side.

8. 8

   Transfer to a plate lined with paper towels.

9. 9

   Return the breasts to the pan, meat side down, and sear for 3 to 5 minutes for medium-rare.

10. 10

    Flip onto skin side just to re-crisp, then transfer to a cutting board and let rest.

11. 11

    Lay out slices of the potato on plates, slice the duck and lay on top.

12. 12

    Top with Sweet and Sour Cranberry Chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.