Last updated on November 12th, 2018
THERE isn’t anything about this dish that doesn’t make me…quack. It’s elegant enough for a weekend dinner party, but fast and easy enough to prepare for a weekday meal. And it’s screamingly-delicious.
Three very important notes:
Note #1. Mirepoix, (pronounced “meer-PWAH”), is the French term for diced, aromatic vegetables.
Note #2. Casually mention “mirepoix” on a crowded train, and a handsome stranger will smother you with kisses.
Note #3. Enough dithering. Let’s make this succulent succulence!
Here’s the step-by-step recipe, followed by a (photo-less) copy-and-paste version:
Tip: To busy to dice carrots? Buy already-cut carrot sticks (available in the produce section at most supermarkets), and simply slice them crosswise. Et voila — diced carrots!
Where to buy duck breasts? I obtain mine from a local farm store. But Whole Foods sells them, too. In NYC, they are available at Fairway (my favorite supermarket when I lived on the Upper West Side).
As the duck cooks, its fat will drip into the vegetables, and infuse them with amazing flavor. Meanwhile, the duck will roast to succulent perfection, and its skin will turn brown and crisp.
In other words, everything in the skillet will be yummy.
Now do me proud, and make this poetry, okay?
And for your convenience, here’s a copy-and-paste version of the above:
Duck Breats Mirepoix
Kevin Lee Jacobs
Ingredients for 2 servings (recipe may be doubled or tripled)
4 large carrots, peeled and diced
6 celery stalks, diced
1 medium red onion, diced
Kosher salt and grinds of black pepper
2 fresh duck breasts
Herbs: dried marjoram, thyme leaves, and rosemary — 1/2 teaspoon of each (triple the amount for fresh, chopped herbs)
Special Equipment: An oven-proof skillet, such as well-seasoned cast-iron
Set oven rack at the lower-middle position; preheat the oven to 350°F.
1.Put the diced veggies, or “mirepoix,” in the skillet, and toss them about to mix. Give them a light sprinkling of kosher salt and freshly-ground black pepper.
2. Lay the duck atop the mirepoix, skin-side up. Dust with salt, pepper, and herbs.
3. Roast in the preheated oven for exactly 1 hour and 20 minutes.
4. Pass out from pleasure.
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