A home-cook friendly homage to Alinea's legendary "Foie Gras with Textures of Onion," this dish substitutes rich duck breast for foie gras, offering a complex interplay of sweet, savory, and tangy onion preparations.
Prep: 30 min
Cook: 60 min
Total: 1 hr 30 min
2 servings
Ingredients
2 (6-8 oz) duck breasts, skin on
1 tbsp neutral oil (like grapeseed or canola), plus more for frying
Salt and freshly ground black pepper, to taste
2 large yellow onions, thinly sliced
1 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 sprig fresh thyme (optional)
2 large shallots, thinly sliced into rings
2 tbsp all-purpose flour
1/2 red onion, very thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp granulated sugar
1/2 tsp salt
Fresh chives, finely chopped, for garnish (optional)
Instructions
1
**1. Prepare the Caramelized Onion Jam:** In a large skillet or pot, melt butter over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook slowly, stirring occasionally, for 35-45 minutes, or until deeply golden brown and very soft. Stir in brown sugar, balsamic vinegar, and thyme (if using). Cook for another 5-10 minutes until jammy. Set aside.
2
**2. Make the Quick Pickled Red Onions:** While onions for jam are cooking, combine apple cider vinegar, water, granulated sugar, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat. Place thinly sliced red onion in a heatproof bowl and pour the hot brine over them. Let sit for at least 15-20 minutes, or until ready to serve. Drain before serving.
3
**3. Prepare Crispy Fried Shallots:** Heat about 1 inch of neutral oil in a small, deep skillet or pot to 350-375°F (175-190°C). Toss the sliced shallots with flour until lightly coated. Fry the shallots in batches, if necessary, until golden brown and crispy (about 2-4 minutes). Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt.
4
**4. Sear the Duck Breast:** Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides. Place duck breasts skin-side down in a cold, oven-safe skillet (cast iron works best). Turn heat to medium-low. Render the fat slowly for 10-15 minutes, pouring off excess fat as it accumulates, until the skin is golden brown and crispy.
5
**5. Finish the Duck:** Flip the duck breasts meat-side down and cook for 3-5 minutes for medium-rare, or longer for desired doneness. If needed, transfer the skillet to a preheated 400°F (200°C) oven for a few minutes to finish cooking. The internal temperature should be 130-135°F (54-57°C) for medium-rare. Remove duck from skillet and let rest on a cutting board for at least 5-10 minutes before slicing.
6
**6. Assemble and Serve:** Thinly slice the rested duck breasts. Spoon a generous dollop of the caramelized onion jam onto each plate. Arrange sliced duck breast alongside or on top of the jam. Garnish with a small mound of crispy fried shallots and a few quick pickled red onions. Sprinkle with fresh chives, if using. Serve immediately.
Nutrition Facts
620 kcal
Calories
38g
Protein
48g
Carbs
36g
Fat
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