With a crispy golden skin, the mild, rich flavor of duck breast is wonderful for a special dinner or even a weeknight meal, and its so easy to make. Try it with the blackberry sauce from this recipe, as an option. For seasoning, I use my standard blend of sea salt, black pepper and granulated garlic, but sometimes I add Chinese Five Spice.
1poundboneless Pekin duck breast
1/4teaspoonSaltpepper and granulated garlic
1/4teaspoonground black pepper
Pre-heat your oven to 425°. Place a cast iron skillet or fry pan (I use a 10″ for the two of us) on the stove and heat it until very hot but not smoking.
Open the package of duck breasts and drain off any liquid. Place the breasts skin side down on a cutting board and trim of excess fat that goes beyond the edges of the meat.Turn the breasts over, fat side up. With a thin, sharp knife, score duck skin about every 1/2″ into a diamond pattern. Slice through the skin and fat, but not into the meat itself. See the photo in the post for visual help. Sprinkle with salt, pepper, and granulated garlic.
When the pan is good and hot, turn it down to medium and place the breasts fat side down. The pan should sizzle when the duck hits the surface. Then you know it is hot.
Allow the duck skin to get crisp and dark golden brown. Watch so that it does not burn. When the color is achieved, turn the breasts over and pop the pan into the oven for 2-3 minutes. Remove pan from the oven, allow duck to stand for a few minutes to reabsorb its juices, then slice across the breast. Serve alone or with your choice of sauce.
Recipe from Chef Sally Cameron of AFoodCentricLife.com