Duck breast is scored and seared until crispy with rosemary until medium rare. Sliced and served with summer vegetables in a simple pan sauce infused with green onion, garlic, and duck fat (lardo) for a light, herby summer meal.
3ozgreen beans(1 handful), cut into bite sized pieces
2smallpurple potatoesdiced small
3radishessliced in half with greens on (rinse to remove dirt)
Sear the Duck Breast
Score the fat layer in a cross hatch pattern, cutting down just to the meat (not through the meat). Rub both sides with rosemary. Season generously front to back with salt and freshly ground pepper.
Warm a medium skillet over medium-low heat. Add the duck breast, skin-side down. Sear slowly (pour excess fat into a bowl to use for the pan sauce). Cook for several minutes until the skin is very golden and crispy. Turn over and continue to cook for 3 minutes for medium rare or longer for well done.
Rest the duck breast for several minutes before slicing.
Blend the Green Onion Garlic Sauce
Add scallions (green part only), garlic cloves, salt, and water. Blend until very smooth.
Pan Sauce with Summer Vegetables
In a medium pan, add half the green onion garlic sauce with the cut summer vegetables. Simmer over medium heat until just cooked. Transfer cooked vegetables to 2 bowls. Pour the remaining green sauce into the pan and bring to a simmer. Stir in lardo (duck fat) that you reserved from cooking the breast. Pour this sauce over the vegetables.
Sprinkle thyme leaves over the vegetables and top with crispy seared duck breast.
When cooking duck breast, it's very important to control the temperature of the pan so as not to burn the fat. Pour excess fat into a bowl as you cook. Use a non-stick pan if possible, and lower the heat if you see smoke. Start with low to low-medium heat, and adjust up from there (only if needed).Lardo - this ingredient is not listed because it is merely the fat that you strain from the duck breast pan. You use 1 Tablespoon of this duck fat to stir into the green sauce just before serving.