A rich, delicious meat made for hearty fall meals, duck is easier to cook than you might think. This two-step method makes it foolproof.
Just give it a good sear on the stovetop to render out the fat and crisp the skin, then finish it off in the oven. Served with roasted radicchio, figs and grapes, it’s a gorgeous fall meal, on the table in 35 minutes.
FOWL PLAY A two-step method—searing on the stove top followed by roasting in the oven—produces perfectly cooked, crisp-skinned duck.Drew Escriva for The Wall Street Journal, Food Styling by Tyna Hoang, Prop Styling by Emily Eisendefines chef Tomos Parry’s cooking at Brat in East London. “There’s something about its immediacy and simplicity,” Mr. Parry said. “You have to constantly adapt.” He also likes the flavor smoke imparts and the textural variations flames produce.
Even cooked in a conventional oven, his first Slow Food Fast recipe—this seared duck breast served with roasted figs, radicchio and grapes—delivers some of the deeply caramelized, meaty flavors and striking contrasts the chef has become known for. By all means, if you have a wood-burning grill, go ahead and make this dish over a fire as it’s currently done at Brat. Either way, the result will be a highly satisfying seasonal meal.
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