Pan-Seared Duck Breasts

🥘 Ingredients

• asparagus
  8 oz
• black pepper
• butter
  2 TBSP
• chicken demi-glace
  1 packet
• chives
  1 bunch
• duck breasts
  2 pieces
• fingerling potatoes
  12 oz
• grape tomatoes
  8 oz
• salt
• water
  2 tsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Halve fingerling potatoes lengthwise. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, ⏱️ 15 minutes . Drain well, then return potatoes to pot. Meanwhile, trim and discard woody ends from asparagus . Mince chives .

   fingerling potatoes: 12 oz, asparagus: 8 oz, chives: 1 bunch
2. 

   2

   Pat duck breasts dry with paper towels; season generously with salt and black pepper . Place skin sides down in a large pan . Cook over medium heat until skin is crisp and most of the fat has rendered, ⏱️ 20 minutes , pouring off and reserving fat as it renders. Flip duck and cook to desired doneness, about ⏱️ 5 minutes more. Transfer to a cutting board and let rest.

   duck breasts: 2 pieces, salt, black pepper
3. 

   3

   Add just enough reserved duck fat to pot with potatoes to cover bottom surface. Heat pot over medium-high heat and cook, stirring, until potatoes are browned and crisp, ⏱️ 5 minutes . Remove from pot and season with salt and pepper.
4. 

   4

   Meanwhile, add asparagus and water to pan used for duck over medium heat. Cover and steam until bright green, ⏱️ 4 minutes . Uncover, then increase heat to medium-high and add a drizzle of duck fat and grape tomatoes . Cook, stirring occasionally, until asparagus is tender and tomatoes burst, ⏱️ 5 minutes . Season with salt and pepper. Transfer to a plate and set aside.

   water: 2 tsp, grape tomatoes: 8 oz
5. 

   5

   Stir chicken demi-glace , water, and butter into same pan. Bring to a boil, then remove from heat. Season with salt and pepper.

   chicken demi-glace: 1 packet, butter: 2 TBSP
6. 

   6

   Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.