Pan-Fried Duck Breast with Rich Brandy and Watercress Sauce

Pat the chilled duck breasts thoroughly dry using paper towels. Place them on the raw meat cutting board and use the chef knife to score the fat in a fine crosshatch pattern at 1-centimeter intervals, slicing through the skin and white fat layer while being careful not to pierce the red meat underneath.

Season both sides of the duck breasts with 2 grams of fine sea salt and 0.5 grams of freshly cracked black pepper. Thoroughly wash hands, knife, and work area with hot soapy water after handling raw poultry to prevent cross-contamination.

Place the duck breasts skin-side down into a cold, dry 10-inch stainless steel skillet with no added oil. Place the pan over medium-low heat at roughly 120°C (248°F) on the pan surface and render the fat slowly for 10 minutes, using tongs to press the skin flat occasionally, until the skin turns deep golden-brown and intensely crisp.

Flip the duck breasts flesh-side down using tongs and cook over medium heat at approximately 160°C (320°F) for 5 minutes until an instant-read digital thermometer inserted horizontally into the thickest part reads 74°C (165°F) for poultry food safety.

Transfer the cooked duck breasts using tongs to a warm plate and let them rest uncovered for 8 minutes so the internal juices redistribute evenly throughout the meat fibers.

Carefully pour the rendered duck fat from the skillet into a small heatproof bowl, leaving exactly 15 milliliters of duck fat in the skillet along with the browned fond on the bottom.

Return the skillet to medium heat at roughly 140°C (284°F). Add the 40 grams of minced shallot and 4 grams of minced garlic, stirring continuously with a wooden spoon for 1 minute until fragrant, translucent, and soft without burning.

Turn off the heat source, pour in 60 milliliters of brandy, and return the pan to medium heat at 100°C (212°F). Scrape up all caramelized browned bits from the bottom of the skillet with the wooden spoon and simmer for 2 minutes until the alcohol has cooked off and the liquid has reduced by half.

Whisk 150 milliliters of duck stock and 5 grams of Dijon mustard into the skillet using a wire whisk. Simmer over medium-high heat at 100°C (212°F) for 4 minutes until the sauce reduces to a glossy consistency that lightly coats the back of a spoon.

Remove the skillet entirely from the heat. Gradually add the 30 grams of cold cubed unsalted butter one piece at a time, whisking vigorously with the wire whisk until the butter melts and forms a smooth, glossy, emulsified pan sauce.

Stir in 50 grams of trimmed, chopped fresh watercress along with the remaining 1 gram of fine sea salt and 0.5 grams of black pepper, folding with a wooden spoon for 30 seconds until the leaves just wilt from residual heat while retaining their vibrant green hue.

Transfer the rested duck breasts to the clean produce cutting board. Slice each breast on a slight bias into 1-centimeter-thick medallions using the chef knife. Fan the sliced duck across two dinner plates and spoon the warm brandy and watercress sauce across the base and alongside the meat.