Simple Duck Breast with Sweet & Tangy Date Pâté
This Simple Pan-Seared Duck Breast with Sweet and Tangy Date & Orange Pâté is ready in under 30 minutes! The crispy, golden duck pairs beautifully with a naturally sweet fruit pâté made from dates and fresh orange. Garnished with microgreens and a drizzle of balsamic glaze, it’s a fine-dining, gourmet dish perfect for special occasions, dinner parties, or just because!
Servings: 14 slices
Calories: 53kcal
Equipment
- Chef Knife for scoring and slicing
Ingredients
- 8 dates pitted
- ½ cup warm water drinking water
- 2 duck breasts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon orange zest
- 2 tablespoons orange juice squeezed from fresh orange
- 1 teaspoon balsamic vinegar
- ½ teaspoon fresh ginger grated
- ¼ cup microgreens
- balsamic glaze
Instructions
- Place the dates in a small bowl and cover with warm water. Let them soak for about 10 minutes to soften.8 dates, ½ cup warm water
Make the duck:
- Meanwhile, pat the duck breasts dry with a paper towel, score the fat side of the duck breasts in a crosshatch pattern, being careful not to cut into the flesh.2 duck breasts
- Season the fat side generously (a lot of it will melt off during cooking) with salt and ground black pepper. Season the flesh side lightly with salt and pepper.1 teaspoon salt, ½ teaspoon ground black pepper
- Place the duck breasts skin-side down in a cold, dry, oven-safe skillet or a cast iron. Gradually heat the skillet over medium heat. Allow the duck to cook for 8-10 minutes. The fat will render and the skin will become golden and crispy.
- Flip the duck breasts over and increase the heat to medium-high. Cook for 1 minute to sear the flesh side. Transfer the skillet to the preheated oven and cook for about 8 - 10 minutes, depending on your desired level of doneness - see notes section below.
- Remove the cooked duck breast from the oven and let it rest for about 5 minutes before slicing.
Make the Pâté:
- In a blender or food processor, combine the soaked dates (don't discard the soaking water), orange zest, orange juice, balsamic vinegar, and fresh ginger. Blend until smooth. If needed, add a little of the soaking water to help blend to a smoother consistency. Taste and add a splash of balsamic vinegar to balance the sweetness a little more.1 teaspoon orange zest, 2 tablespoons orange juice, 1 teaspoon balsamic vinegar, ½ teaspoon fresh ginger
Assemble the Dish:
- Slice the duck breasts thinly against the grain and arrange on a serving platter. Spoon the date and orange pâté over the duck slices and garnish with microgreens and a drizzle of balsamic glaze.¼ cup microgreens, balsamic glaze
Notes
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- For perfectly cooked duck, aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium (my preferred doneness), or 160°F (71°C) for well-done. The duck will continue to cook slightly while resting. Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the breast.
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- If you notice the meat drying out while cooking it (especially for well done duck), spoon some of the rendered duck fat over the breasts for extra moisture.
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- Store the duck breast and pâté separately for the best texture. Place the duck in an airtight container and refrigerate for up to 3 days (or freeze for up to 2 months). The pâté can be stored in a separate sealed container in the fridge for up to 5 days. You can use it again with the duck, or use it as a dip or a spread.
- Reheat the duck breast in a skillet over low heat, skin-side down, to re-crisp and warm through. Bring the pâté to room temperature, take it out of the fridge about 30 minutes before serving.
Nutrition
Calories: 53kcal | Carbohydrates: 3g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 25mg | Sodium: 188mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 2mg