Duck breast is one of the finest meats of all, and the accompaniment of toasted almonds with garlic and cumin makes for a unique combination. The almonds are chopped, then sifted before being cooked to a golden turn in the duck fat, then they are added to softened onions, spiked with a bit of cumin salt, and set off with a
drizzle of reduced orange juice. The result is a dish that looks as if you spent all day making it—but you won’t.
I drink a deep, rich Fronton from Château la Colombière with this.
Makes 4 servings
Ingredients:
1 cup (250 ml) freshly squeezed orange juice ¼ teaspoon balsamic vinegar
Two 13-ounce (370-g) duck breasts (magrets)
Fleur de sel and freshly ground black pepper ¾ cup (120 g) raw almonds, coarsely chopped
2 medium onions, diced
2 large or 4 small garlic cloves, cut crosswise into paper-thin slices Mounded ¼ teaspoon Cumin Salt, or to taste
1 tablespoon unsalted butter, cut into 4 pieces, chilled
Fresh herbs for garnish
Directions:
1. Place the orange juice in a medium, heavy pan over medium heat.
Bring to a lively simmer and simmer until the juice is thickened to a syrup and has reduced by about two-thirds, about 10 minutes. Check the juice frequently to be sure it isn’t reducing too quickly. Remove
from the heat, whisk in the vinegar, and reserve.
2. Heat a heavy skillet over medium heat. When it is hot but not smoking, add the duck breasts, skin side down. Cover and cook until the skin is deep golden, about 8 minutes. Turn and cook for 30 seconds, then remove them from the pan. Drain off most of the fat, reserving 2 to 3 tablespoons, and return the duck breasts to the pan,
skin side down. Continue cooking them, covered, just until the meat is done on the outside but is still very rare inside, 5 to 6 minutes more.
Remove the duck breasts from the pan and place them on a cutting board with a trough to catch any juices that run from them. Season the duck breasts with fleur de sel and pepper and let them rest for about 5 minutes.
3. Place the chopped almonds in a sieve over a bowl and shake the sieve so any tiny almond particles fall through.
4. Place 2 tablespoons of the reserved duck fat in a heavy skillet over medium heat, add the onions, and sauté until they are softened, about 8 minutes. Add the almonds and cook until they are toasty and golden, 4 to 6 minutes. Add the garlic and cumin salt and continue cooking, stirring constantly, until the garlic is golden and the cumin is fragrant, 4 to 5 minutes. Don’t let the almonds burn—move the skillet off the heat if it is getting too hot. Remove from the heat, season lightly with fleur de sel, and transfer to a bowl. Reserve.
5. Using the same saucepan, place the reduced orange juice over medium heat, and when it is simmering, whisk in the butter, moving the pan on and off the heat so that the butter emulsifies into the orange juice and makes it glisten.
6. Slice the duck breasts crosswise on the bias into thin slices and keep them warm. Place about 1 tablespoon of the almond and garlic mixture in the center of each plate, then top with three or four slices of the duck breasts, overlapping them. Drizzle the slices with orange sauce. Garnish with herbs and serve immediately.
