Pan-Seared Duck Breast with Butternut Squash, Pink Lady Apple & Sage Ragoût


Serves 4


4 ea Large Duck Breast
8 oz Butternut Squash
8 oz Pink Lady Apples
1 ea Red Onion
2 ea Fennel Bulb
1 oz Sage
4 oz Cold Butter
4 oz Chicken Stock


Clean Duck breast from any extra cartilage and silver skin. Score the fat and set aside.
Peel and Small Dice the squash. Blanch until soft but not falling apart. Cool down and set aside.
Small dice onion, fennel and apple (place apple in acidulated water to prevent browning)
Chiffonade Sage and Set aside.
Place sauté pan over high heat. Once pan is hot, season duck with salt and pepper. Sauté on skin side until well browned. Remove and KEEP any excess fat that renders off. Once duck is browned, flip over and cook on flesh side for 2 minutes. Take duck off heat to rest and place pan back on stove.
Add small amount of rendered duck fat to pan and sauté onions and fennel first. Once slightly browned add apples and squash. Once the ragout is browned, add chicken stock and reduce by ½. Add butter to sauce, turn heat off and whisk butter till gone.
Place small amount of ragout in center of plate. Sauce should come out 1 inch from veggies. Place duck on top and serve.

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