Shallot Vinaigrette Moulard Duck Breast
1 DUCKCHAR Moulard Duck Breast
2 Shallots, thinly sliced
2 teaspoons chived, minced
1/4 cup walnut oil
1 and 1/2 tablespoons sherry or red wine vinegar
Step 1 - Score the skin. Be sure to not cut into the meat. Season each side with salt and pepper and allow duck to rest on a counter covered until it reaches room temperature
Step 2 - In a bowl, combine shallots and vinegar. Allow shallots to marinate for 10 minutes. Then, mix in walnut oil, chives, salt and pepper. Set aside.
Step 3 - Heat large pan over medium heat. Add duck skin-side down and immediately reduce heat to moderately low. The goal is to render out as much fast as possible. As the fat renders out, ladle it out of the pan with a spoon and set aside for future use. Cook until skin is crispy and golden (8 - 11 minutes).
Step 4 - Cook skin-side up for 3 minutes or until internal temp reaches 130 degrees F. Allow to rent for 10 minutes tented with foil.
Step 5 - Cut duck into 1/8 inch slices and serve shallot vinaigrette sauce on the side. Enjoy!