Duck, duck, grey duck? (Not in this kitchen.) Duck is my favorite protein of all time. I’ve been fortunate—spoiled, really—to have worked in fantastic restaurants where I had access to beautiful birds. Duck is uniquely rich and complex—there's just nothing quite like it. Cooking duck at home is always a daunting prospect, we hear this from customers all the time. Achieving that perfect crispy-yet-rare balance is easier than you think.
Lucky for you and me, our Culinary Director, Scott, is here to assist this week. He's spent decades working in some of the country's finest kitchens, where he's prepared more duck breast than he probably cares to remember. He took some time out of his busy schedule this afternoon to school me on cooking my favorite protein. Merci, Chef! (He will 100% hate this shout out, but he deserves it.)
This recipe began, like most, with inspiration from a single ingredient. Earlier this week, the Kamā line of Jordanian spices arrived in the shop, and my eyes shot out of my head Looney Tunes-style. The unassuming jars hold some of the loveliest spices I've had the pleasure to taste, all sourced from independent Jordanian farmers. This recipe features the za'atar and the tahiniyeh, both excellent additions to any pantry.
Ingredients (one serving):
1 whole duck breast, scored, patted very dry and seasoned with salt and pepper.
1/2 cup full fat Greek yogurt
0.5 lb slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt and pepper
1/2 teaspoon ground Za’atar seasoning
For the Tahini Glaze:
⅓ cup extra-virgin olive oil
¼ cup tahiniyeh (or another tahini)
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons maple syrup
¼teaspoon fine sea salt, plus more to taste
Directions for the Duck:
Preheat oven to 375. Place duck skin side down in a cold pan. Let skin begin to render and brown over medium-low heat, 5-8 minutes. Once nice and crisped, flip the breast over and move pan to the oven for another 6 minutes for medium rare. Let duck rest while you make the carrots. When ready, flip the duck skin side down, and slice. Salt as desired.
Directions for carrots:
Increase the oven to 425 degrees. Place sliced carrots (quarter and halved) on a large rimmed baking sheet and toss with the oil, salt, and pepper. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender.
2. While the carrots are roasting, make the glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, maple syrup, za’atar, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Once the carrots have finished roasting, gently toss in the tahini sauce. Garnish with a heavy hand of za’atar seasoning. Plate as you like next to the duck and a smear of yogurt. and enjoy!