Prepare to embark on a gastronomic journey that will transport your taste buds straight to the heart of French cuisine! This decadent Duck with Calvados and Cream recipe is not just a meal—it's an experience that promises to elevate your cooking skills and impress even the most discerning food lovers. With its crispy duck skin, luxurious cream sauce, and the bold kick of Calvados, this dish is a symphony of flavors that will make your dinner guests believe you've trained in a Parisian kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 duck breasts
- 1/2 cup Calvados
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh thyme for garnish
Instructions
- Begin by preparing the duck breasts. Pat them dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and create a crispy skin.
- Season both sides of the duck breasts generously with salt and pepper. Set aside to allow the seasoning to penetrate the meat while you prepare the other ingredients.
- In a large skillet, heat the olive oil over medium heat. Once hot, place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, or until the skin is golden brown and crispy. Do not move the duck breasts around during this time to ensure even cooking.
- Carefully flip the duck breasts over and cook for an additional 4-5 minutes for medium-rare, or longer if you prefer them more well done. Once cooked to your liking, remove the duck breasts from the skillet and let them rest on a cutting board, loosely covered with foil.
- In the same skillet, carefully pour in the Calvados, scraping up any browned bits from the bottom of the pan with a wooden spoon. Be cautious, as the alcohol may ignite. Allow it to simmer for about 2-3 minutes to reduce slightly.
- Next, add the heavy cream to the skillet, stirring to combine. Continue to cook the sauce over medium heat, allowing it to thicken for about 5-7 minutes. Stir occasionally to prevent it from sticking to the pan.
- Once the sauce has thickened, taste and adjust the seasoning with salt and pepper if necessary. If desired, you can add a few sprigs of fresh thyme for added flavor.
- Slice the rested duck breasts on a bias into thin slices. Arrange the slices on serving plates and drizzle the Calvados cream sauce over the top.
- Garnish with additional fresh thyme and serve immediately, enjoying this rich and flavorful French dish.
Tips
- Always start with room temperature duck breasts to ensure even cooking.
- The key to crispy skin is a dry surface, so pat the duck breasts thoroughly with paper towels before cooking.
- Use a sharp knife to score the skin in a crosshatch pattern, which helps render fat and create that coveted crispy texture.
- When cooking the duck, resist the urge to move it around—let it develop a beautiful golden-brown crust.
- Be cautious when adding Calvados to the hot pan, as the alcohol can ignite. Keep a lid nearby just in case.
- Let the duck rest after cooking to allow the juices to redistribute, ensuring a moist and tender result.
- If you can't find Calvados, apple brandy makes an excellent substitute.
- Use a meat thermometer for precise doneness: 135°F for medium-rare, 145°F for medium.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 2g
Protein: 35g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 160mg
