Steakhouse Duck Dinner

American Duck Dinner

All-American steakhouse-style dinner featuring Duck Breast topped with a strawberry-cilantro reduction paired with a loaded Duck Fat potato and Duck Fat roasted green beans on the side. This delicious Duck Dinner brings delicious savory flavors all around. Pan sear or grill our Duck Breast to bring out the flavors of this savory & sweet sauce. Then coat these delicious sides in Duck Fat and roast. Pair this dish with a Pinot Noir from Napa for a classic Duck & Wine Pairing.

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Ingredients

  • 2

    2 Tbsp. Duck Fat

  • 3

    12.5 oz Jar of Strawberry Jam

  • 4

    ¼ tsp Cilantro, dried

  • 5

    1 pinch Red Pepper Flakes

  • 6

    1 handful Fresh Cilantro, roughly chopped

  • 7

    2 Russet Potatoes

  • 8

    8 oz. Green Beans

  • 9

    2-3 tsp. Kosher Salt

  • 10

    Freshly Ground Pepper

  • 11

    2 pats of Butter

  • 12

    ¼ Cup Shredded Cheddar Cheese

  • 13

    2 Slices Bacon, Cooked & Crumbled

  • 14

    Chives & Sour Cream for Garnish

Directions

  • 1

    Preheat oven to 425 degrees F. Poke potatoes with fork on all sides. Rub potatoes with 1 Tbsp. melted Duck Fat and sprinkle potatoes with a generous amount of kosher salt. Place on baking sheet and bake potatoes for 45 minutes.

  • 2

    Toss green beans in 1 Tbsp. melted Duck Fat. Season with freshly ground pepper and 1 tsp kosher salt. Place on baking sheet and bake for 25 minutes.

  • 3

    Score Duck Breast skin in ¼” intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.

  • 4

    Place duck skin side down in saute pan, cover and cook for 10 minutes on medium low heat to render fat.

  • 5

    Flip duck breast over sear for 2 minutes. Place duck on baking sheet and place in the oven for 8-10 minutes.

  • 6

    Combine jam, dried cilantro, pepper flakes, and a pinch of salt and pepper in a small saucepan over medium-high heat. Bring sauce to a boil then reduce heat to low and simmer uncovered, reducing to desired thickness.

  • 7

    Remove potatoes from oven, and slice tops open. Pinch sides and press down to open potatoes and fluff with a fork. Top with butter pat and sprinkle shredded cheddar and bacon crumbles over potatoes and add back into the oven for 5 minutes.

  • 8

    To serve: spoon sauce over sliced Duck Breast, garnish with chopped cilantro. Plate with green beans and baked potato. Garnish baked potato with chives and a dollop of sour cream

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