Seared Long Island Duck Breast and Foie Gras Sauce

Name: Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts, skin scored; 4 sliced shallots; 1/4 cup cognac; 2 cups dark chicken stock; 4 ounces foie gras, denerved, cut into small pieces and chilled well; Salt and black pepper to taste; Canola oil to cook; 1 tablespoon Dijon mustard; Juice of 1 lemon; 1/4 cup canola oil; 2 cups shredded red cabbage; 1/4 cup sliced green scallions; Salt and black pepper to taste; 2 cups balsamic vinegar; 1/2 cup chinese vinegar; 1 1/2 cups canola oil; 2 large red onions, sliced; 6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on; Salt and black pepper to taste

Servings: persons

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook
1 tablespoon Dijon mustard
Juice of 1 lemon
1/4 cup canola oil
2 cups shredded red cabbage
1/4 cup sliced green scallions
Salt and black pepper to taste
2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

1
Season the duck breasts and place skin side down in a medium heated, thick saute pan.
2
Slowly render the duck fat away (12 to 15 minutes).
3
When the skin browns, let breast rest, meat side down.
4
Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total.
5
Let rest again before slicing.
6
For the sauce, caramelize the shallots in a saucepan with a little canola oil.
7
Season.
8
Deglaze with cognac and reduce by 75 percent.
9
Add the chicken stock and reduce by 50 percent.
10
Pour into a blender and monter au foie gras.
11
In other words, as liquid is blending, add foie gras pieces to blender.
12
Check for seasoning and keep warm for plating.
13
Mix mustard with lemon juice.
14
Whisk in oil and check for seasoning.
15
Toss with cabbage and scallions.
16
This slaw may be done 20 minutes before plating.
17
In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved.
18
Pour the syrup into a blender while hot.
19
While blending at high speed, drizzle in canola oil.
20
Check for seasoning.
21
Caramelize red onions in a saute pan coated with a little canola oil.
22
Set aside.
23
In a non-stick pan, coat well with canola oil and saute potatoes until golden brown.
24
Season with salt and pepper.
25
Toss hot potatoes with the onions and vinegar emulsion.
26
Check for seasoning.

1268

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 duck breasts, skin scored, 4 sliced shallots, 1/4 cup cognac, 2 cups dark chicken stock, and more.

Yes, Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions