Duck breast haricots verts
RECIPE
1 h

Roasted Long Island Duck Breast with Creamy French Chestnuts and Haricot Vert au Beurre

Benjamin_Vaschetti By Benjamin Vaschetti, Chef

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top. Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. Treat it lovingly with an overnight dry brine to season it throughout, then cook it patiently and gently and you’ll be rewarded with a meaty centerpiece that feels company-worthy without breaking the bank.

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Ingredients For

  • 2 lb
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 stick See the article
  • x 3
  • Touraine
    Wine and Spirits
    Touraine PDO
    0.50 bottle See the article
  • Châtaigne d'Ardèche AOP
    Fruits & Vegetables
    PDO Ardèche Chestnuts
    0.50 cup See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
  • 2 c

Remove excess fat from the edges of the duck breasts and season with salt and pepper. Heat a sauté pan over medium heat and, when hot, put the breasts skin-side down. Sear until the skin has a golden color, a few mins. Put the breasts in a baking dish skin-side up. Place into the oven and roast for about 8 min. Remove and let rest. 

Step 1
  • ©BrakeThrough Media

    Meanwhile, melt half of the butter in a medium saucepan over medium heat. Stir in the shallots and white wine and cook until soft. Add the chestnuts, heavy cream, ¼ tsp. salt, and ¼ tsp. pepper and bring to a simmer. Cover with a lid and simmer, about 15 mins. Set aside.  

    Step 2
  • ©BrakeThrough Media

    Bring a medium saucepan of well-salted water to a boil over high heat. Have a bowl of ice water ready. Once the water is boiling, add the haricot verts and cook until they turn bright green and are crisp-tender, 4-5 mins. Remove the beans to the ice water with a spider or slotted spoon. Then place on a plate with paper towels to dry. 

    Step 3
  • ©BrakeThrough Media

    Melt the remaining butter in a skillet over medium heat until it’s a golden-brown color. Add the haricot verts and stir to coat in the butter, 4-5 min. 

    Meanwhile, return the duck to the oven for another 5 min. to warm. Then remove and place on a cutting board. Cut the meat into about ½-in-thick slices and then reserve on a plate lined with paper towels. 

    To serve, place the creamy chestnuts in the center of a serving plate, followed by the sliced duck, and then the haricot vert on top of the duck. 

    Pepper jack
    Pepper jack
    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe