Adapted from recipe by David Leite, D’Artagnan
- 4oz Thick-Cut Beef Bacon, cut into 1/4″ wide pieces
- 5 cloves garlic, crushed
- 2 teaspoons fresh rosemary leaves, chopped
- 1 tablespoon thyme leaves, plus 1 teaspoon
- 1 cup Chicken Broth
- 2/3 cup Tawny Port or medium-dry Madeira
- 1 cup oil-cured black olives, to taste, pitted, halved and rinsed
- 4 Boneless Duck Breasts, about 3 lbs total
- Salt and freshly ground black pepper
- Cook the bacon in a large skillet over medium‑low heat, stirring often, until the fat begins to render, about 6 minutes. Add the garlic and sizzle until the garlic is golden brown, about 6 minutes more. Stir in the rosemary and thyme, pour in the stock and port, and bring to a boil. Cook for a minute, then add the olives and remove the pan from the heat
- With a razor‑sharp knife, score the skin of the duck breasts in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper. Heat a large dry skillet over medium‑low heat. Add the breasts skin side down and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this—the last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes.
- Meanwhile, bring the sauce back to a boil, then reduce the heat to low.
- Nestle in the breasts, skin side up, and cook for 4 to 6 minutes for medium rare. Transfer the duck to a cutting board and let rest for 5 minutes.
- Slice the breasts on an angle, arrange on plates, and spoon the sauce and olives on top. Serve immediately.