Pan Seared Duck

Recipe by Chef Javier Davalos

By Chef Javier Davalos
By Chef Javier Davalos

SAN ANTONIO Pan-Seared Duck Breast:


4 Boneless duck breasts, Skin on

Salt and freshly ground pepper

2 tablespoons olive oil



Bring duck breasts to room temperature, pat dry and season with salt and pepper. Since the risotto takes longer to cook, start the risotto at this point. Once you are ready to cook the breasts (about 20 minutes prior to serving), pour oil into a nonstick skillet warmed to medium-high heat. Sear the duck, skin side first, endure the fat is rendered and the skin golden brown. Reduce heat to medium and turn to brown the other side, about 5-10 minutes total for medium rare. Let duck breasts rest fir at least 2 minutes before slicing.



Pea and Bacon Risotto-


6 Ounces lean bacon, diced

1 cup fresh or frozen sweet peas, thawed

½ Cup water

1 Tablespoon Olive Oil

½ small onion, minced

1 cup Arborio rice

½ cup dry white wine

3 ½ cups simmering chicken stock

1 tablespoon unsalted butter

½ cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper


In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat. In a food processor, puree half of the peas with the cup of water and set aside.

In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes. Add enough chicken broth to barely cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Repeat, Adding more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, reserved bacon fat, and cheese. Season with salt and pepper.  

For plating: Spoon a serving of the risotto; In the middle of the plate arrange the sliced duck breast on top of the duck served, Sauce goes on top. enjoy.


Berry Sauce:


¼ cup balsamic vinegar

1 cup merry Edwards pinot noir

1 cup chicken or duck stock

3sprigs fresh rosemary

1 cup fresh berries, preferably raspberries

1-2 tablespoons butter

Salt and pepper to taste


In a medium sauce pan, cook balsamic vinegar and wine over medium heat until reduced by half. Add the stock and reduce by half. Add the stock and reduce by half again. Add rosemary, fresh berries and cook for about 3 minutes. Strain, pressing on the fruit to extract more juice; add butter to taste. This sauce can be made ahead as it will be re-warmed before serving.