Pan-Seared Duck Breast with Brown Butter Rutabaga Purée & Citrus Salad

Ingredients

For the Duck

• 2 duck breasts, skin on
• Kosher salt, for curing and seasoning
• Sugar, for curing
• Butter, for finishing

For the Purée

• 20 g white onion (about ¼ small onion)
• 30 g garlic (about 6 cloves)
• 1000 g rutabaga (about 2 medium), peeled and cubed
• 165 g butter (about 12 Tbsp)
• 3 avocado leaves
• 20 g chile costeño amarillo (optional)
• ~800 g half-and-half
• 25 g sour orange juice
• Kosher salt, to taste

For the Citrus Salad

• 1 navel orange
• 1 grapefruit
• Arugula or mixed greens
• 50 g extra virgin olive oil (about ¼ cup)
• Pinch of salt

Instructions

1. Cure the Duck (1–2 hours, mostly inactive)
1. Mix equal parts sugar and salt to make a curing blend.
2. Generously sprinkle the mixture over the skin side only of each duck breast.
3. Place skin-side up on a tray and refrigerate for 1 hour.
4. Rinse with cold water and pat dry. Set the duck on a resting rack, uncovered, in the fridge for another hour (or overnight) to dry the skin. Chef Tip: Drying the duck skin uncovered in the fridge is key to crispy results.
2. Make the Brown Butter Rutabaga Purée (45 minutes)
1. Char the onion and garlic on a grill or cast iron pan; set aside.
2. Peel and cube the rutabaga into 1-inch pieces.
3. In a medium pot, melt the butter over medium heat, whisking constantly until golden brown and nutty.
4. Carefully add the onion, garlic, chile, avocado leaf, and rutabaga. Pour in the half-and-half—enough to just cover the vegetables.
5. Simmer gently 10–20 minutes, until rutabaga is tender.
6. Strain, reserving both solids and liquid.
7. Transfer solids to a blender with sour orange juice and a pinch of salt. Blend until smooth, adding some reserved liquid as needed for consistency.
8. For an ultra-smooth texture, pass through a fine-mesh strainer. The purée should be slightly looser than mashed potatoes.
3. Make the Citrus Salad (10 minutes)
1. Peel and cut orange and grapefruit into supremes, reserving the cores.
2. Squeeze juice from the leftover cores into a bowl. Add a pinch of salt and slowly whisk in olive oil to make a dressing.

Wait to toss the greens and citrus segments with the dressing just before serving.

4. Sear the Duck (15 minutes)
1. Score the duck skin with diagonal cuts about ¼” deep, being careful not to cut into the meat.
2. Place duck skin-side down in a cold pan, then gradually raise the heat to medium.
3. Apply light pressure for the first 30 seconds to keep the skin flat (use a fish weight or your hand).
4. Render slowly until the skin is deep golden brown and crisp, about 6–8 minutes. Chef Tip: Don’t rush the render—patience equals crackly skin.
5. Turn off the heat, add a small piece of butter, and baste for 10 seconds while keeping the duck skin-side down.
6. For medium-rare, flip for 2–5 seconds; for medium, sear 6–12 seconds.
7. Let rest 2–5 minutes before slicing.
5. Plate & Serve
1. Spoon the rutabaga purée onto each plate, spreading it to one side or in a smooth swoosh.
2. Toss the greens and citrus segments with the dressing and arrange a small mound of the citrus salad next to the purée.
3. Slice the duck into ½-inch pieces and place it on top of the salad, allowing the warm juices to mingle with the dressing.
4. Finish with a sprinkle of salt & serve.