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Recipes

Coffee and Armagnac Roasted Duck Breast

By Nespresso
This image may contain Cutlery Fork Dish Food Meal and Steak
CAVANAUGH

Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.

Recipe information

  • Yield

    2 servings

Ingredients

1

duck breast, with fat cap attached

⅔

cup brewed and cooled Nespresso Master Origin Colombia coffee

⅓

cup Armagnac

12

prunes, pitted

1

strip lemon peel

1

whole clove

1

bay leaf

1

bunch thyme

2

cinnamon sticks

6

peppercorns

1

garlic clove

Need to make a substitution?

Preparation

  1. Step 1

    Score the fat on the duck in a crosshatch pattern, being careful to only cut through the fat and not the meat.

    Step 2

    Put the duck breast, prunes, spices, Nespresso coffee, and Armagnac into a plastic re-sealable bag and refrigerate for up to 24 hours, turning occasionally to make sure duck marinates evenly. Remove the duck breast, pat very dry. Place the duck fat side up on a tray and transfer to refrigerator to chill and dry out for 24 hours.

    Step 3

    Remove the duck and set aside. Strain out the spices and prunes, saving the marinating liquid. Combine the prunes and the marinade in a small sauce pan and bring to a simmer. Simmer for 3-4 minutes until the liquid is syrupy and coats the prunes.

    Step 4

    Season the duck breast with salt and pepper. Lay fat side down in a cold pan and bring to medium heat. Once nicely colored and a lot of the fat has rendered out, turn the breast over and cook for 2-3 minutes. Remove the breast from the heat and leave to rest before slicing and serving with the warm prunes.

    Step 5

    Recipe by chef Daniel Rose