Medium Rare Full Recipes
Duck Breast à l'Orange with Crispy Skin
Classic French duck breast with orange gastrique, crispy rendered skin, and elegant presentation
Five-Spice Duck Breast with Plum Sauce
Aromatic duck breast rubbed with Chinese five-spice, served with sweet-tart plum sauce and scallions
Maple Bourbon Duck Breast with Crispy Skin
Rich, elegant duck breast with pure maple and bourbon glaze, crispy rendered skin, and perfect fall flavors
Pomegranate-Walnut Duck Breast (Fesenjān)
Persian duck breast in a tart pomegranate-walnut sauce that's both rich and bright - the 137°F sous vide duck paired with the slow-reduced fesenjān sauce is extraordinary.
Medium Rare recipe ideas
Slice over black cherry gastrique with whipped parsnips and crispy Brussels leaves.
Serve with orange-soy glaze, sticky rice, and charred baby bok choy for a modern duck à l'orange.
Chill, smoke lightly, and shave thin for duck prosciutto crostini with fig jam and pistachios.
Medium recipe ideas
Glaze with bourbon-maple, finish under the broiler, and serve with sweet potato mash and crispy sage.
Slice and toss with soba noodles, sesame dressing, cucumbers, and herbs for a warm salad.
Chill and cube for duck fried rice with peas, scallions, and chili crisp.
Confit-style recipe ideas
Shred into hoisin sauce, crisp under the broiler, and stuff into steamed baos with pickled cucumbers.
Fold into pappardelle with mushrooms, thyme, and Parm for a rich pasta.
Spread onto toasted brioche with cherry mostarda and frisée for an open-faced sandwich.