Seared Duck Breast
- 4- Duck Breast Halves- Skin On
- Salt and Pate Spice(recipe follows)
- Preheat oven to 375 to 400 degrees F.
- First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you.
- Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allow the fat to render into the pan and the skin to get crispy.
- I like to use my cast iron skillet; you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
- Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
- Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
- Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
- Do NOT turn your breasts. It still should be skin side down.
- Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below)
Roasted Pear Chutney