Fox43 is in the kitchen with Chef Rob Poulton the culinary program director with YTI Career Institute.
2 boneless duck breasts
Kosher salt – To taste
¼ cup grape seed oil
2 strips bacon, cut into lardons
½ cup sweet vermouth
2 tablespoons Balsamic
1 cup chicken stock
2 oz unsalted butter
6 oz of mixed greens (Recommend watercress, baby red and green chard, baby spinach, baby baby bok choy leaves, beet leaves)
Prep the duck breast by sprinkling with kosher salt and black pepper. Sear the duck, skin side for 6 to 8 minutes over medium heat. Turn the duck over and cook for an additional 2 to 3 minutes. Based on your desired temperature, the duck can be finished in the oven. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Remove the duck oil to use later.
Add the bacon and mushrooms to the duck pan, sauté for 2 minutes over medium heat. Remove the pan from the heat and add the vermouth, balsamic and chicken stock; reduce by half. Add cold butter to enrich the sauce. In a hot pan, add a teaspoon of the duck fat, add the mixed greens and sear until the leaves become slightly limp and bright. Season with Salt and paper to taste and place on the center of the warmed plate. Cut the duck on the bias and place on the quick sautéed greens. Spoon the bacon, mushrooms and sauce reduction over the duck and serve.
Takes Approximately 45 minutes
Find more information on the Pennsylvania School of Culinary Arts at www.yti.edu/paschoolofculinaryarts.