Duck breasts with caramelized pineapple

Duck breasts with caramelized pineapple : instructions

• 1
  Trim off the excess fat from the sides of the duck breast, but leave the fat on top.
  Using a sharp kitchen knife, score the skin of the duck in a crisscross pattern, cutting down to the meat. Season with salt and pepper.
• 2
  Cut the pineapple lengthwise into slices, then peel them using a paring knife.
  Cut each slice into pieces about 1–2 cm thick.
  Cut the pineapple over a bowl and place the pieces in the bowl to catch the juice.
• 3
  Heat a heavy-bottomed skillet, place the duck breasts skin-side down, and cook them for 10 minutes over medium heat, basting the meat with the rendered fat.
• 4
  Meanwhile, scoop out a little of the cooking fat from the duck breasts and add it to a second skillet.
  Sauté the pineapple chunks (without their juice) over high heat, turning them frequently.
  Once the pineapple is nicely caramelized, set it aside, covered (you can use very low heat just to keep it warm if you have an induction stove).
• 5
  Preheat your plates in the oven at 60°C
• 6
  In the pan used for the duck breasts, remove the excess fat and place the duck breasts flesh-side down this time.
  Season with salt and pepper, and cook over medium-low heat for 5 minutes.
  Set the duck breasts aside in the oven with the plates, in a covered casserole dish or wrapped in aluminum foil, so they don’t dry out.
• 7
  Deglaze the pan with the duck breasts using balsamic vinegar. Using a wooden spatula, scrape the pan juices thoroughly from the bottom of the pan.
  Add the honey and pineapple juice, and bring to a boil over medium heat until the sauce thickens.
  Adjust the seasoning if necessary.
• Plating and serving
  • 8
    Remove the duck breasts from the oven and slice them into strips about 1 cm thick, then arrange them on each preheated plate.
  • 9
    Next, add the caramelized pineapple pieces, and garnish with a little sauce and a few pink peppercorns.
    Serve immediately!