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Herb-Infused Duck Breast with Truffle Compound Butter

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 6 | French

Indulge in the rich elegance of perfectly seared duck breast, adorned with a velvety truffle compound butter that melts luxuriously over each slice. This exquisite dish brings the sophistication of French cuisine to your table, ideal for impressing family and friends while providing a cozy, restaurant-quality experience at home.

What you have

• compound butter
• salt to taste

Method

1. Step 1: Score the skin of the duck breasts in a crosshatch pattern, season both sides with salt and pepper.
2. Step 2: In a cold skillet, place the duck breasts skin side down, then turn on the heat to medium; this will render the fat and crisp the skin beautifully. Cook for 6-8 minutes until the skin is golden brown.
3. Step 3: Flip the duck breasts and cook for an additional 5-6 minutes for medium-rare, then remove from heat and allow to rest.
4. Step 4: In a small saucepan, melt the compound butter over low heat and add chopped thyme, minced garlic, and rosemary, stirring for 2 minutes until fragrant.
5. Step 5: Slice the duck breasts and serve drizzled with the herb-infused truffle butter.

Serving suggestion

Garlic Parmesan Roasted Asparagus

A full-bodied Pinot Noir complements the richness of the duck beautifully.