This is a recipe that you’ll definitely want to put on your list. I don’t know what to say about it other that that it is by far the most delicious thing I’ve eaten in a long time. It’s a perfect meal to serve if you’re entertaining – it actually made us realize that we really should have a dinner party soon. This meal is so good that it just needs to be shared.
Starting the duck in a pan and finishing it in the oven ensures that the skin gets nice and crispy but the meat doesn’t overcook and dry out. The spiced sauce has a hint of sweetness to it that pairs perfectly with the smokey duck. I was a little worried that the sauce would seem too wintery for the summertime, but it was really light and ddn’t seem out of season at all. It also doesn’t taste overwhelmingly like whisky, so if you’re like me and don’t really like whisky, don’t let that turn you off. If I didn’t know it was in there, I don’t think I would have been able to identify the flavor.
On the side, I served a tian with potato and some gorgeous swiss chard that I picked up at the farmer’s market. A tian is basically a fancy way of saying “baked layers of vegetables topped with cheese.” It sounds so much more fun though, doesn’t it? I topped the tian with gruyere and nutmeg to carry over the flavors of the whisky sauce. Overall, this was a really delicious plate of food.
Crispy Duck with Spiced Whisky Sauce
Adapted from Ricardo: Meals for Every Occasion
- 1 small, boneless duck breast
- 2 cloves garlic, peeled
- 3 sprigs fresh thyme
- 1 shallot, minced
- 1/4 cup honey
- 1/4 cup whisky (I used Glenlivit)
- 2 cups chicken stock
- 3 whole allspice
- 3 whole cloves
- 1/4 tsp nutmeg
- cracked black pepper
Preheat oven to 350.
Score skin of duck in a diamon pattern. Place garlic, thyme, and duck (skin-side down) in an oven proof skillet over medium heat. Cook for about 15 minutes, or until the duck skin becomes brown and crispy. Drain and discard fat. Flip duck over and cook the meaty side for 2 minutes. Transfer pan to oven and roast for 7 about minutes.
Meanwhile, combine shallots and honey in a small saucepan over high heat. Cook about 5 minutes, allowing honey to begin to carmelize. Add whisky and cook 2 minutes. Add ramaining ingredients. Bring to a boil, then allow to reduce by about half.
Transfer duck to a plate and cover with foil. Allow to rest for 5 minutes. Discard any duck fat the is in the pan. Return the pan to the stove and add the whisky sauce. Simmer about 3 minutes over medium heat.
Slice the duck and spoon sauce on top.
Potato and Swiss Chard Tian
- 1/2 bunch swiss chard, chopped
- 1 clove garlic, minced
- 1 large white potato, thinly sliced
- 1/4 cup chicken stock
- 1/4 cup shredded gruyere
- 1/4 tsp nutmeg
Preheat oven to 350. Cook swiss chard and garlic in a large skillet over medium heat until wilted. Set aside.
Layer 1/3 of the potato slices in the bottom of a 2-cup rammekin. Top with half of the swiss chard. Repeat, and top with remaining potatoes. Pour chicken stock over it all. Bake at 350 for 30 minutes, or until potatoes become soft. Mix cheese with nutmeg. Top the tian with cheese mixture and return to the oven for 5-10 minutes or until cheese melts.