The duck leg and the breast are from a whole duck that have been roasted until half done. The duck leg could be braised, while the duck breast is sauteed to medium rare and fanned out over a cooked tomato-olive relish that is finished with a port reduction. This recipe proves that elegant can be easy.
- Unsalted Butter - 2 tablespoons
- Onions - 1-1/3 cup, diced
- Black and Green Olives - 3 cups, chopped
- Tomatoes - 2 cups, diced
- Port - 1/2 cup
- Rendered duck fat or vegetable oil - 2 tablespoons
- Duck Breast (two halves) - 1 whole, half-roasted
- Duck Legs - 2, half-roasted
In a large saucepan, melt the butter over medium heat and saute the onions until translucent, about 3 minutes. Add the olives and tomatoes. Cook for 2 to 3 minutes. Add the port and cook for another 2 minutes. Keep warm.
In a large saute pan or skillet, heat the duck fat or oil over medium heat and saute the duck breast, skin-side down, and legs until the duck skin is crisp.
To serve: Divide the tomato and olive sauce between the serving plates. Slice the duck breast on the bias. Fan slices over the sauce on each plate. Set a duck leg on the side of the fanned breast meat on each plate.