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On the Menu: Seared Duck Breast with Roast Squash and Crabapple Butter (Recipe)

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“Apples are the Hudson Valley,” says Joseph Dalu, chef/owner of Le Petit Bistro in Rhinebeck. “They’re great players in the early fall season. Apple butters and crisps bring me straight to my mother’s kitchen.” There’s definitely an air of cozy nostalgia to this recipe of Dalu’s, which unites apples with squash, game, and aromatic herbs.

Seared Duck Breast with Roast Squash and Crabapple Butter

Serves 2

  1. Sear breast fat side down until rendered and crisp. Flip over and cook to temperature basting with duck fat. Let rest and slice against the grain
  2. Slow-roast cubed squash until crisp on outside and tender on the inside. Finish with rosemary or thyme
  3. Plate squash and arrange duck breast slices in a fan in front of squash; garnish with crabapple butter and duck jus

If you go…

Le Petit Bistro
Dinner Thurs.-Mon.
8 East Market St., Rhinebeck
845-876-7400; www.lepetitbistro.com

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