When it comes to cooking a dinner that feels both special and incredibly simple, pan-fried duck breasts are a standout option, especially when cooked with embellishments, and in this case – cumquats and a slash of alcohol (in this case vodka).
While many cooks tend to reserve duck for formal occasions, it’s surprisingly affordable and easy to prepare. In fact, duck breasts are often only a little more expensive than free-range chicken, making them m perfect for an elegant yet simple dinner for both special celebrations and weekday meals.
The inspiration for this dish came from some preserved cumquats I’d made last year during their season. I preserved them in vodka with some blood orange liqueur and I knew it would make a fantastic pairing with duck.
One of the best things about pan-fried duck is the simple cooking and versatility. A splash of alcohol—whether it’s vodka, wine, vermouth, or a splash of stock— all add complexity and depth to the sauce, for example vermouth creates a bright, aromatic sauce, while a dash of red wine adds a deeper, richer layer. And by adding small amounts of fruit, nuts, pulses, different herbs (thyme, rosemary, bay, sage), spice (star anise, juniper, cloves, cinnamon), or different stocks or flavoured liquids, the flavour is easily transformed.
The vegetable component for this meal in this case was a sauté of spinach cooked with a little extra virgin olive oil and garlic, alongside some simply steamed green beans that are complemented by the taste of the sauce.
An advantage of pan frying duck is that you can quickly and efficiently drain off the fat either to keep for another time or to pan fry potatoes, cooked beforehand and browned in the fry pan.
Cumquats
You are probably not likely to have cumquats that have been preserved in vodka, but you can easily make a quick version:
Quickly made Glazed Cumquats
16-20 whole cumquats,
2 cups water,
½ cup sugar, 2 whole star anise or a stick of cinnamon.
Place the ingredients in a saucepan and simmer gently for 30 mins or until soft. Remove cumquats. Add sugar to liquid in pan and cook for 5 minutes to form a syrup. Return cumquats to the pan and continue to cook gently for about 15- 20 mins or until the fruit is glazed and syrup has reduced to about a cup. Add a splash of vodka (optional, or save it till later) and leave till you are ready to add the cumquats to the duck or they can be stored in a sealed jar the fridge for up to a week.
Preserving Cumquats in Alcohol (Easy Version)
If you’d like to try preserving cumquats for future use, it’s incredibly simple.
This version needs to be stored for at least a couple of months but will keep for much longer
Wash and dry the cumquats well, pricking each one several times with a fine skewer.
Place the cumquats in sterilized jars and add your choice of spices—star anise or, cinnamon. I also added a blood orange liqueur.
Pour your preferred spirit (vodka, brandy, or any liqueur) into the jar, covering the cumquats completely. I rarely add sugar in liqueurs since they are often sweet enough, but if you prefer to add some to a spirit, dissolve a little sugar in hot water before adding.
Seal the jars and store them in a cool, dark place for at least two months before using.
Using Alcohol in both savoury cooking and desserts
I use mostly wine, vinegar or stock for deglazing but I also particularly enjoy to use flavoured grappa, vodkas, vermouths, dry marsala and Pernod or Ricard (for anise flavours). For desserts, I use sweeter liqueurs. It’s a great way to add depth and interest to both savoury and sweet dishes.
Over the years, I am embarrassed to say that I’ve accumulated a collection of spirits and liqueurs that I now use and experiment with when cooking. In the past, serving a small glass of spirits as an aperitivo or a digestivo was quite the trend, as was a liqueur or an amaro after dinner, but no longer. Using up those leftover bottles to deglaze pans to elevate my dishes eases some of that guilt.
As well as playing around with alcohol, I am a great user of herbs and spices and I greatly enjoy selecting what could pair well with the ingredients I am using.
The recipe below may help clarify what I am discussing above.
I use a non-stick pan for sautéing duck, ensuring it didn’t stick, and another for the potatoes.
Pan-Fried Duck with Vodka-Infused Cumquats
Ingredients:
2 duck breasts
2 spring onions, fresh parsley and thyme
extra virgin olive oil, salt and pepper
Preserved or quickly made glazed cumquats in vodka (with star anise)
a splash of vodka ( wine or your favourite spirit)
For the potatoes: Pre-cooked potatoes, sliced and ready to brown in a separate pan
Method:
Prepare the Duck: Start by scoring the skin of the duck breasts in a deep criss-cross pattern. This helps the fat melt away faster and ensures a crispy skin. Heat a small amount of oil in your pan, and once hot, place the duck skin-side down. Add a few sprigs of thyme for extra flavour. Cook for 5-6 minutes, allowing the fat to render out.
Cook the Duck: Flip the duck over and season with salt and pepper. Continue cooking for another 6-8 minutes, or until the duck is cooked to your liking. I prefer mine pink, but feel free to cook it a little longer if you like it more well-done. Once cooked, remove the duck from the pan and let it rest while you deal with the sauce and complimentary ingredients. At this stage you may notice that there is still some blood running off the meat but the duck will be added to the sauce once it is made and this will finish the cooking.
Prepare the Sauce: In the same pan, make sure that there is still some grease in the pan (or add some oil) for the next part of the cooking.. Toss in your spring onions and cook until soft. Add a handful of parsley for freshness and colour.
*If using preserved cumquats in alcohol drain them before you add them to the pan Allow them to cook for a minute or two before adding a splash of the drained vodka, or any other spirit of your choice. Let the alcohol evaporate completely before returning the duck to the pan, allowing the flavours to meld together.
* If using the glazed cumquats, add them to the pan with their liquid, add more vodka if you wish any other spirit of your choice. Let the alcohol evaporate completely before returning the duck to the pan, allowing the flavours to meld together.
Finish the Dish: Once the sauce is ready, slice the duck breasts and place them back in the pan to soak up the flavours. Serve the duck slices with the sauce and your vegetable sides.
See also:
Other duck recipes:
Sicilian Duck with green olives and anchovies; Anatra a Papparedda cu ulivi
RIGATONI CON RAGU; ANATRA (duck ragout)
DUCK AND MUSHROOM RAGÙ
LEFTOVERS, PAN FRIED DUCK WITH DRIED CHERRIES, PARSLEY OIL recipes
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