Seared Duck Breast with Plum Mostarda, Duck Confit and Haricot Vert

Recipe courtesy of Chef Jamie Harling from Rouge Restaurant.

Photo by Ingrid Kuenzel


190 g salt

90 g sugar

1 bay leaf, 1 tsp black peppercorns, 3 sprigs thyme

4 L water


  1. Place ingredients in a container and stir until salt and sugar dissolves, add duck breasts and leave 30 minutes.
  2. Season breasts with salt and pepper and place in cast iron pan skin side down over very low heat, for about 30 minutes.
  3. Strain off fat as duck cooks and reserve for other uses.
  4. When fat is rendered and skin is crispy, flip duck breasts and place in 425º F oven for 2 minutes, take out and let rest in warm place for 10-15 minutes. Slice thinly and serve.
  5. Duck Confit
  6. Place 2 cups salt, 1 cup sugar, 2 bay leaves, 1 tsp peppercorns, 1 Tbs thyme in food processor and pulse, cover duck legs with mixture and place in refrigerator over night.
  7. Rinse duck legs under cold running water, dry and place in pot with 2 cups duck fat to cover, place in 250º F oven for 4 hours, or until meat easily pulls away from bone. Let rest and pull meat off bone.
  8. Plum Mostarda
  9. Place 4 cups pitted plums in pot with 1 cup (240 mL), 1 cup (240 mL) red wine vinegar, 1 cup sugar and a sachet of 1 cinnamon stick, 2 star anise, 3 sprigs thyme and 1 bay leaf. Bring to a simmer and cook over low heat for 30 minutes, remove sachet, let cool and blend until smooth. Fold in 2 Tbs grainy mustard.
  10. Haricot Vert
  11. Top and tail green beans, bring a pot of salted water to a boil and blanch until tender. Refresh in ice water
  12. To Finish
  13. Warm plates in oven, warm duck confit and green beans in pan with a little bit of butter. Slice duck breast as thin as possible. Place plum mostarda on plates, add green beans and duck confit, place duck over top and garnish with scallions.

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