Duck Breast à la Basquaise with Piperade

Serving: 584 g

Ingredients

• duck breast160 g
• bell pepper150 g
• tomato130 g
• onion70 g
• garlic6 g
• olive oil8 g
• white rice60 g

Recipe steps

1. Slice the peppers and onion thinly and stew them gently in the olive oil with the crushed garlic for 20 minutes until completely soft and sweet, never browned.
2. Add the peeled chopped tomato and a generous pinch of piment d'Espelette and cook down 15 minutes more to a thick piperade; boil the rice separately.
3. Score the duck fat in a diamond pattern, season, and set it skin-side down in a cold dry pan over medium-low heat.
4. Render 12-15 minutes, pouring off the fat as it collects, until the skin is crisp, then turn and give it 3-4 minutes on the flesh side.
5. Rest the breast 8 minutes while you spoon the last of the rendered fat into the piperade and check the seasoning.
6. Carve across the grain and serve the slices over the piperade with the rice alongside.

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