Choosing Your Duck

We recommend Peking duck breast for this recipe. We usually find ours at Fresh Market in the freezer chest near the butcher section. They often look small at around 0.4 lb each, but they are actually the perfect portion for two people once sliced over lentils. Duck breast is very commonly sold frozen, so simply place it in the refrigerator the day before date night to thaw. If you purchase it the same day, submerge the sealed package in a bowl of cool water for about 30 to 40 minutes.

Score the Skin

Before cooking, score only the fat side of the duck in a diamond pattern. You want to cut through the fat but not into the meat itself. This allows the fat to render evenly and keeps the breast from curling as it cooks. A sharp knife makes this much easier, so if your knife struggles to glide through the skin, give it a quick sharpening first. Our video this week shows exactly how deep to go.

Start in a Cold Pan

Place the duck in a cold pan, fat side down, then turn on the heat. Starting cold allows the fat to slowly render instead of seizing and helps create that golden crisp skin without overcooking the meat.

Save the Duck Fat

Your duck will release quite a bit of fat while cooking. Carefully strain it into a small jar and refrigerate it. We will be using this next week, so definitely do not throw it away. It keeps well in the fridge and is incredible for roasting vegetables and potatoes.

French Lentils Matter

Be sure you are using French green lentils, sometimes labeled Lentilles du Puy. They hold their shape and stay pleasantly firm instead of turning mushy. We linked the exact ones we used, but many grocery stores now carry them as well.  Link to our favorite French lentils →

Cooking the Lentils

Start with 2 cups of chicken broth and simmer gently. After about 20 to 25 minutes they should be tender but still intact. If they need more time, add a small splash of extra broth and continue cooking. You want them soft with a slight bite and just a little sheen of liquid remaining, never dry and never soupy.

About the Escarole

Escarole cooks down similarly to spinach but has a light bitterness that balances the richness of duck beautifully. We describe it as somewhere between romaine and bok choy. It wilts quickly, so do not worry if the pan looks full at first. It will soften within a minute.

Cooking the Escarole

After adding it to the pan, let it sit briefly before tossing so it can start to soften from the steam. Then gently turn it until just wilted. You want it tender but still vibrant, not fully collapsed or dark.

A Simple Pan Jus

The sauce here is intentionally simple so the duck stays the star. The browned bits and rendered fat already carry deep flavor, so the garlic, broth, and butter simply round everything out instead of covering it.