Opened in Gastown in 2007, Jules Bistro blends traditional French cooking with innovative West Coast style. The family-owned establishment will be celebrating Father’s Day this weekend alongside the rest of us, and so we asked chef Emmanuel Joinville what he will be cooking. This recipe for seared duck breast with fingerling potatoes was his reply.
Seared Duck Breast With Orange and Green Peppercorn Reduction and Roasted Fingerling Potatoes
1 pound fingerling potatoes, sliced
4 tablespoons duck fat
200 millilitres orange juice
50 millilitres lime juice
2 tablespoons honey
1 garlic clove, crushed
2 tablespoons green peppercorns
10 millilitres soy sauce
4 duck breasts
Roast the sliced fingerling potatoes in the duck fat for half an hour in an oven set to 375°F .
Meanwhile, mix orange juice, lime juice, and honey; bring to a boil.
Reduce heat and add garlic and green peppercorns.
Reduce until syrup-like. Add soy sauce and set aside.
Heat a cast iron pan and sear the duck breasts on each side for 5 minutes on high heat starting on the skin side.
Remove from the pan and wrap in foil. Let rest for 10 minutes.
Arrange the potatoes in the centre of the plate, then slice the breasts on top of the potatoes. Pour the reduction overtop.
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