🍽️ Crispy Duck Breast with Arugula Pesto

Name: Crispy Duck Breast with Arugula Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 4 duck breast fillets (approx. 200 g each); 150 ml poultry stock; 40 ml cognac; 100 g arugula; 1 garlic clove; 50 g hazelnuts; 40 g freshly grated parmesan; 1 ball mozzarella; olive oil; salt; pepper (from the mill)

888 kcal · 30 min · 4 servings

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Ingredients

4 duck breast fillets (approx. 200 g each)
150 ml poultry stock
40 ml cognac
100 g arugula
1 garlic clove
50 g hazelnuts
40 g freshly grated parmesan
1 ball mozzarella
olive oil
salt
pepper (from the mill)

Instructions

1. Rinse the duck breasts under running water.
2. Pat the breasts completely dry with a kitchen towel.
3. Score the skin of the duck breasts in a cross pattern.
4. Season the breasts generously with salt and black pepper.
5. Heat a frying pan over medium-high heat.
6. Place the duck breasts skin-side down into the hot pan.
7. Fry the skin for about 5 to 6 minutes until golden brown and crispy.
8. Turn the breasts over to sear the meat side briefly.
9. Pour off the rendered duck fat from the pan.
10. Deglaze the pan drippings with cognac.
11. Add the poultry stock to the pan.
12. Reduce the heat to low.
13. Braise the duck breasts for 10 to 12 minutes until pink inside.
14. Turn the breasts occasionally while braising.
15. Wash the arugula under cold water.
16. Remove thick stems and wilted leaves from the arugula.
17. Set aside some nice arugula leaves for garnish.
18. Peel one clove of garlic.
19. Place the remaining arugula, the garlic clove, and hazelnuts into a blender.
20. Pour a splash of olive oil into the blender.
21. Blend the ingredients into a coarse mixture.
22. Slowly stream in more olive oil while blending.
23. Continue blending until a creamy pesto forms.
24. Stir grated parmesan cheese into the pesto.
25. Season the pesto with salt and pepper to taste.
26. Cut the mozzarella into small cubes.
27. Remove the duck breasts from the sauce.
28. Slice the breasts into even slices.
29. Arrange the duck slices on the plates.
30. Reduce the sauce in the pan further if necessary.
31. Pour the warm sauce over the duck breast.
32. Add one tablespoon of pesto to each serving.
33. Garnish the dishes with the reserved arugula leaves.
34. Sprinkle the mozzarella cubes on top.
35. Serve the dish immediately.

Nutrition per serving

kcal: 888
Protein: 58 g · Fett/Fat: 70 g · Carbs: 3 g