Esty Wolbe, founder of “Cooking With Tantrums” recipe blog and host of “Easy Does It” on Kosher.com, visits the kitchen of Kettle & Cord, the homegoods store in Crown Heights.
She cooks up a delightful recipe of Seared Duck Breast with Rosemary and Garlic Potatoes.
Despite its sophisticated sound and elegant appearance, this recipe is remarkably simple to create, she says. The duck is lightly seared in a cast iron pan with salt and pepper; the potatoes are boiled then lightly fried with garlic and rosemary; and the combo is delicately plated to present a dish that is sure to stun your guests.
Be sure to follow Kettle & Cord on Instagram to be notified of all the latest recipes.
You will need:
1 large duck breast
Salt and pepper to taste
1 lb baby potatoes, boiled in salted water, drained and set aside
2 sprigs fresh rosemary
2 cloves fresh garlic, smashed
With a very sharp knife, score the skin in a cross hatch pattern. Aim for consistent shallow cuts that slice through the skin but not the fat beneath it.
Pat dry and season generously on all sides with salt and pepper and place skin side down in a cold, heavy pan. Turn the heat to medium. As the duck breast heats slowly, the fat will render out and the skin will crisp beautifully.
After 6-8 minutes, flip and cook the duck breast on the other side until desired doneness. I like to remove from the heat at 140°F for medium, but if you prefer it cooked through a bit more, allow to cook for several minutes more.
Remove to a dish and allow to rest while you prepare the potatoes.
Working with one potato at a time, gently press down with something sturdy and flat, such as the bottom of a dry measuring cup, until the potato flattens and the skin breaks.
Toss the rosemary and garlic cloves into the rendered duck fat. Add the smashed potatoes, working in batches if necessary so as not to crowd the pan. Fry on each side until golden and crisp. Serve alongside sliced duck breast.
Disclaimer: Different communities have different customs when it comes to Pesach ingredients. This recipe is in no way a halachic endorsement of the ingredients used – please consult your local Rabbi or community custom.