Tuesday, May 21, 2013

Roasted Duck Breast

Duck is one of those proteins that a lot of people shy away from because if not cooked properly it is a very fatty dish.  We happen to love duck, especially the breast with a really crispy skin and that is exactly what we got with this preparation.  This recipe could not be simpler since all you need are duck breasts, garlic powder, salt and pepper and a good heavy ovenproof skillet.   Even though the original recipe called for a dipping sauce which I forgot to make, we thought it was perfect in every way.  Our side dishes were sauteed spinach and squash saute.



Roasted Duck Breasts
Makes 2 servings

2-4 duck breasts (depending on size)
Garlic powder
Sea salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Clean the duck breasts and pat dry.  Score lines across the fat 1/2 inch apart, taking care not to cut into the meat.  Score lines across in the other direction for a checkerboard pattern.

Season the breasts with the garlic powder, salt and pepper.  Heat the fry pan to medium (#4) and place the breasts fat-side down.  Cook for 6 minutes or until the fat is browned.  Turn the breasts over and place in the 400 degree oven for 10-12 minutes for medium rare or 16-18 minutes for medium if the breasts are 1 inch thick.  Adjust cook time to thickness of breast.

Be sure to use an oven mitt to remove the pan from oven and place the breasts on a plate to rest for a few minutes.

Note:  You can strain the duck fat from the pan and save it in the refrigerator to be used in the future.


Slightly adapted from Real Food Forager

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