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From Chef/Owner Derek Wagner, Nick’s on Broadway, Providence

The fresh herbs in this dish are essential and add a vibrant spring flavor.

4 boneless duck breasts, skin on (6 to 8 ounces each)
1Tbsp mixed fresh chopped herbs (parsley, thyme, rosemary, sage)
1 Tbsp olive oil
Kosher salt
Freshly ground black pepper
8 small carrots, washed, peeled and chopped
4 golden potatoes, washed, peeled and chopped
8 Tbsp (1 stick) unsalted butter, softened
4 Tbsp fresh chives, finely chopped
¼ tsp fresh chopped garlic
Finely grated peel of 1 lemon
Juice of 1 lemon

Preheat the oven to 400 degrees.

In nonreactive bowl, lightly coat the duck breasts in chopped herbs and olive oil. Season to taste with kosher salt and freshly ground pepper and set aside. Place the carrots and golden potatoes in large saucepan and cover with cold water. Bring to a boil, then reduce it to a simmer and cook until both the carrots and potatoes are tender, approximately 25 minutes.

In separate bowl, whip 5 tablespoons butter, chives, garlic, grated lemon peel, lemon juice and a pinch of salt and pepper for several minutes until well blended. Reserve.

Place large ovenproof skillet on high heat until hot. Place the duck breasts, skin side down, in the hot skillet. Cook on each side until golden brown, turning with heat-proof tongs to avoid pricking the meat. Place entire skillet in the oven and cook until done (approximately 7 minutes for medium).

While the duck breasts are cooking, return to the carrot mixture. When fully tender, drain. Place carrots and potatoes back into the pot and mash thoroughly. Add 3 tablespoons butter, salt and pepper to taste. All three components should now be ready. Remove duck breasts from oven and allow to rest several minutes. Slice each duck breast before serving and place atop carrot mash. Garnish each serving with a tablespoon of chive butter and enjoy! Serves 4.

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