Mara's Rootcellar Braised Duck

Ingredients

• 2 boneless skin-on duck breasts, about 7 to 8 ounces each, fully thawed
• 1 can (12 fluid ounces) zero-sugar root beer, opened, stirred until flat, and divided
• 1 cup low-sodium chicken or duck broth, divided
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika, optional
• Black pepper to taste, optional

Directions

1. 1

   Stir together 1 cup of the flat root beer, 3/4 cup broth, vinegar, Dijon, Worcestershire sauce, onion powder, garlic powder, and optional paprika. Keep the remaining root beer and broth nearby.

2. 2

   Pat the duck dry. With a sharp knife, score only the skin in a shallow crosshatch. Place the breasts skin-side down in a cold heavy skillet, then set the skillet over medium-low heat. Cook for 8 to 12 minutes, spooning off rendered fat as needed, until the skin is well browned. Turn and cook the meat side for 1 minute.

3. 3

   Pour off all but 1 teaspoon of fat. Add the root-beer mixture and bring it just to a simmer. Cover, lower the heat, and braise gently for 12 to 18 minutes, turning once, until the thickest part of each breast reaches 165°F / 74°C on a food thermometer.

4. 4

   Transfer the duck to a clean board and rest for 5 minutes. Remove and discard the skin. While the duck rests, simmer the pan liquid uncovered for 5 to 8 minutes, until reduced to about 1/2 cup. Add a splash of the reserved root beer or broth if the sauce becomes too strong or salty.

5. 5

   Slice the duck very thinly across the grain. Divide into six 3-ounce servings and spoon no more than 1 tablespoon sauce over each. Check that every bite is moist; eat slowly and stop at the fullness signal directed by your care team.