Grilled Duck with Watercress

Instructions

1. 1

   Remove duck breasts from refrigerator 30 minutes before cooking. Pat dry with paper towels and generously season both sides with salt and pepper.

   Tip: Bringing duck to room temperature ensures even cooking and helps render the fat more effectively.

2. 2

   Heat a large cast-iron skillet over medium-high heat. Place duck breasts skin-side down in the dry pan and cook for 10-12 minutes until skin is golden and crispy, rendering most of the fat.

   Tip: Don't move the duck around; let it sit undisturbed to achieve maximum crispiness.

3. 3

   Flip the duck breasts, add thyme sprigs and 1 tablespoon butter to the pan, and cook for 6-8 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.

4. 4

   While duck rests, prepare the gastrique by combining orange juice, red wine vinegar, and honey in a small saucepan. Bring to a simmer over medium heat and reduce by half, about 5-7 minutes, until it reaches a syrupy consistency.

   Tip: The gastrique should coat the back of a spoon when ready.

5. 5

   In a separate skillet, warm remaining 1 tablespoon butter over medium heat. Sauté sliced shallots until softened and lightly caramelized, about 4 minutes. Season with salt and pepper.

   Tip: Caramelizing shallots adds sweet depth and complements the rich duck beautifully.

6. 6

   Toss watercress in a large bowl with olive oil, salt, and pepper. Divide among four plates and top with caramelized shallots and toasted hazelnuts.

   Tip: Dress the salad just before serving to prevent wilting.

7. 7

   Slice duck breasts diagonally against the grain. Arrange slices over the watercress salad and drizzle generously with the warm citrus gastrique.

   Tip: Slicing against the grain makes the duck more tender and easier to eat.