Roasted Duck with Apricot Glaze and Enoki Mushrooms

This elegant dish features succulent roasted duck paired with a sweet apricot glaze, complemented by sautéed enoki mushrooms and crispy fingerling potatoes. The addition of toasted walnuts adds a delightful crunch, while fresh watercress provides a peppery finish. This recipe artfully balances traditional flavors with creative touches, ensuring a delightful dining experience.

Ingredients:

• 2 duck breasts
• 1 cup apricot preserves
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1 pound fingerling potatoes, halved
• 1 cup enoki mushrooms, trimmed
• 1/2 cup walnuts, roughly chopped
• 2 cups watercress, washed and dried
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
3. In a small bowl, mix together apricot preserves, soy sauce, and grated ginger. Set aside.
4. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Place the duck breasts skin-side down and sear for about 6-7 minutes until the skin is crispy and golden.
5. Flip the duck breasts over and brush the apricot glaze generously on the skin side. Transfer the skillet to the oven and roast for 10-12 minutes for medium-rare doneness.
6. While the duck is roasting, bring a pot of salted water to a boil and add the fingerling potatoes. Cook for about 10-12 minutes until tender. Drain and set aside.
7. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the fingerling potatoes and sauté until golden and crispy, about 5-7 minutes. Add the enoki mushrooms and cook for an additional 3-4 minutes until tender. Stir in the chopped walnuts and season with salt and pepper.
8. Once the duck is done, let it rest for 5 minutes before slicing.
9. To serve, place the duck slices on a plate with the sautéed fingerlings, enoki, and walnuts. Garnish with fresh watercress and drizzle any remaining apricot glaze over the top.