Watch Mallard Prepare Pekin Duck Two Ways: Crispy Rendered Breast & Chicken‑Fried Confit

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while soy sauce + sugar is more accessible.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar mild onion flavor, while green onions are often less expensive.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce carbs, while tortillas can be more economical.

Trim the fat from the double duck breast, leaving it slightly larger than the breast itself.

Use a meat tenderizer to score the skin of the duck breast.

Season the duck breast with a spice mix of fresh coriander, lavender, pink peppercorns, fennel seed, star anise, and salt, and let it sit.

Take the duck leg for confit and season it with the same spice mix.

Place the duck breast skin-side down in a cold 12-inch cast iron skillet over low heat to render the fat evenly.

As the fat renders, pour off some of the excess fat to keep the pan clean.

Cook the duck breast for about 10 to 12 minutes until ready to flip, checking for color.

Add fresh sage, fresh thyme, and butter to the pan to baste the duck breast for a minute.

Remove the duck breast from the pan and let it rest before plating.

Coat the confit leg in seasoned flour and buttermilk, then fry it until super crispy.

Plate the duck breast with seasonal garnishes, including squash puree, braised collard greens, and apple cider jus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens