Duck Breast with Dirty Rice and Bourbon-Pecan Sauce

By Culiora

Tender pan-seared duck breast with crisp skin is paired with savoury Louisiana-style dirty rice and a rich, glossy bourbon-pecan pan sauce. The deep mineral notes of the rice and the sweet, nutty sauce create a rich balance of classic Southern flavours.

• Servings: 4
• Prep time: 25 min
• Cook time: 45 min
• Total time: 70 min

Ingredients

• 4 pcs duck breast fillets (around 200 g each)
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 200 g chicken livers, trimmed and finely minced
• 150 g minced pork (or bulk pork sausage)
• 1 pcs yellow onion, finely diced
• 1 pcs green bell pepper, finely diced
• 2 pcs celery stalks, finely diced
• 3 clove garlic cloves, minced
• 1 tsp Cajun seasoning blend
• 1/2 tsp dried thyme
• 250 g long-grain white rice, rinsed
• 500 ml chicken stock
• 2 pcs spring onions, finely sliced
• 1/2 tsp salt
• 1 pcs shallot, finely minced
• 60 ml bourbon whiskey
• 150 ml low-sodium chicken stock (or duck stock)
• 2 tbsp maple syrup
• 1 tsp cider vinegar
• 50 g pecan halves, toasted and roughly chopped
• 30 g cold unsalted butter, cubed

Instructions

1. Score the duck breast skin in a tight diamond pattern using a sharp knife, taking care not to cut into the meat. Season both sides evenly with 1 tsp salt and cracked black pepper, then set aside at room temperature while starting the rice.
2. Prepare the dirty rice: in a medium heavy-bottomed pot or Dutch oven over medium-high heat, cook the minced pork and finely minced chicken livers for 5-6 minutes until browned, breaking them up finely with a wooden spoon.
3. Add the diced onion, green bell pepper, celery, and minced garlic to the meat. Sauté for 5-7 minutes until the vegetables soften. Stir in the Cajun seasoning, dried thyme, and 1/2 tsp salt, cooking for 1 minute until fragrant.
4. Stir in the rinsed rice until coated in the pan drippings, then pour in 500 ml chicken stock. Bring to a boil, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 17-18 minutes without lifting the lid. Remove from heat, stir in sliced spring onions, and let rest covered for 5 minutes before fluffing with a fork.
5. Cook the duck breasts: place the seasoned duck breasts skin-side down in a cold, dry heavy skillet (preferably cast iron). Turn the heat to medium-low to slowly render out the fat, cooking undisturbed for 10-12 minutes until the skin is deep golden brown and crisp.
6. Flip the duck breasts and cook on the flesh side for 3-4 minutes, or until an instant-read thermometer inserted into the thickest part reads 54-56°C for medium-rare. Transfer the duck breasts to a warm plate and let rest for 6-8 minutes. Pour off all but 1 tablespoon of duck fat from the skillet (reserve extra fat for future cooking).
7. Make the bourbon-pecan sauce: set the skillet over medium heat, add the minced shallot, and cook for 1 minute until softened. Pour in the bourbon to deglaze the skillet, scraping up any browned bits from the bottom, and simmer for 1-2 minutes until reduced by half.
8. Pour in 150 ml chicken stock and maple syrup, then simmer vigorously for 4-5 minutes until glossy and reduced by half. Stir in the cider vinegar and chopped toasted pecans. Reduce the heat to low and whisk in the cold cubed butter one piece at a time until emulsified and velvety. Remove from heat.
9. Slice the rested duck breasts on a slight bias. Divide the warm dirty rice among plates, fan the sliced duck over or alongside the rice, and spoon the bourbon-pecan sauce generously over the duck.