Dish: second course
q.s. salt & pepper
q.s. onion & garlic powder
1 shot Neri Refosco
2 tablespoon flour
1 cup chicken or duck broth
Step 1:Using a sharp knife, score the duck breast skin on the diagonal. Rotate the breast and score again, creating diamonds without cutting into the meat. Season the skin with salt, pepper, onion and garlic powder and Cayenne pepper.
Step 3: Remove the breasts from the pan and place on a plate. Pour the rendered fat into a small bowl. Season the meat side with the same seasonings. Return to the pan meat-side down. Cook for 3 minutes. Remove to a plate, skin-side up and cover with foil.
Step 4: Pour the rendered fat back into the pan. Add the shallots and sauté over medium-low heat. Add the butter and the flour and stir to make a roux, cooking for about 3 minutes. Add the chicken or duck broth, salt and pepper. Increase the heat and stir until thickened.
Step 5: Remove the foil from the duck and pour the juices into the gravy. Stir to combine. Slice the breasts. They should be slightly pink. Plate with mashed potatoes and gravy. Garnish with fresh parsley.