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Pan Roasted Breast of Duck with Virginia Peaches, Baby Spinach and Sweet & Sour Duck Jus
Chef Todd Gray of Equinox — Washington, D.C.
Adapted by StarChefs

Yield: 6 servings


    Duck Breast
  • 6 Muscovy duck breasts
  • 1 Tablespoon grapeseed oil
  • 3 Virginia peaches, pitted, peeled and cut to create 36 sections
  • 2 cups baby spinach, cleaned and washed
  • ½ cup shallots, sliced
  • 2 Tablespoons butter
  • Salt and pepper, to taste

  • Duck Jus
  • 3 cups duck stock
  • ¼ cup honey
  • ½ cup raspberry vinegar
  • 1/3 cup toasted pinenuts


Prepare the duck jus:
In a medium sauce pan, heat honey over medium heat until carmelized (browned). Add vinegar and cook out acidity. Add stock and reduce until sauce reaches desired consistency. Remove sauce from heat and stir in pinenuts. Keep warm until ready to use.

Prepare the duck:
Heat a medium saute pan over medium heat. Add grapeseed oil. Place duck breasts into pan, skin side down. Allow duck fat to render and skin to get crisp. Turn once and cook until medium rare. Remove duck breasts from heat and season to taste. Cover with aluminum foil and allow to rest.

Sweat shallots in butter over medium heat. Add spinach and cook just until spinach begins to wilt. Remove spinach from heat, season to taste, and keep warm.

Sauté peache slices in butter until warmed through.

To serve:
Place several slices of peaches on a plate. Mound spinach in center of plate. Slice duck breast and fan slices over the peaches. Drizzle with sweet and sour duck jus. Serve immediately.