Score the top of duck skin with cross-hatches with your knife. Get your pan really hot (do not add oil) and season duck with salt and pepper on both sides. Sear the duck until golden brown on top, and quick-sear it on the bottom. Let it rest for a few minutes, then wrap the bacon strips around the middle, using a toothpick to pin them to the duck. Now sear the bacon-wrapped duck in the pan until it's golden brown, then put it in a 425-degree oven for about 7 to 10 minutes, or longer if you like it well-done. Let rest for 2 minutes, then cut at angle to serve.
For veg medley:
Cut all veggies up thin, or to your liking, and then sauté in the olive oil until soft. Season with salt and pepper.
Peel potatoes, quarter, and boil in water until fork-tender. Mash and add butter, Italian herbs, salt and pepper and garlic powder. Add heavy cream until you achieve a nice, creamy texture.
Assemble all components to plate and garnish as desired. Each duck breast serves 1 person, so multiply recipe as needed.
This dish features a savory, smoky flavor. It's graceful and elegant as a marriage of rich, succulent duck combined with the earthy qualities of the fatty bacon. We came up with this as our patrons love duck served many different ways — and what isn't better with a little bacon? At Coquette's, we prefer to garnish the dish with paprika oil and gluten-free crêpe strips that have been sugar-coated and fried.
— Submitted by owners Michelle and Turu Marx, with credit to chef Andrew "Shaggy" Warren, under executive chef Danny Eurich
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