Seared Duck Breast

Photo: Chris Paulk

Ingredients

For the Seasoning:

1/4 cup CHILI POWDER

1/2 teaspoon FENNEL POLLEN

1/2 teaspoon CINNAMON

1/2 teaspoon CORRIANDER

1/2 teaspoon GROUND BLACK PEPPER

1/2 teaspoon SALT

For the Duck:

4 DUCK BREASTS

SALT

PEPPER

1/2 cup APPLE JUICE

Preparation

MIX TOGETHER THE SEASONING -AND SET ASIDE. ANY EXTRA SEASONING CAN BE STORED IN AN AIRTIGHT CONTAINER.

TURN ON THE OVEN TO 400*

RINSE AND PAT DRY THE DUCK BREASTS.

TURN THEM FAT SIDE UP AND SCORE THE FAT, BOTH HORIZONTALLY AND VERTICALLY.

LIGHTLY SALT & PEPPER THE BREASTS AND RUB A PINCH OR TWO OF THE SEASONING INTO THE TOP-FAT SIDE AND THE BOTTOM FLESH SIDE .

PLACE THE DUCK BREASTS, FAT SIDE DOWN IN AN IRON SKILLET AND HEAT ON THE COOKTOP, OVER MEDIUM HEAT, FOR ABOUT 8 MINUTES UNTIL THE FAT IS CRISPY AND BROWN.

POUR OFF EXCESS FAT FROM THE PAN, TURN THE BREASTS OVER AND POUR IN 1/4 C OF THE APPLE JUICE.

PLACE THE PAN IN THE OVEN AND COOK FOR ABOUT 12 MINUTES. REMOVE THE PAN FROM THE OVEN AND ADD THE REMAINING 1/4 C OF APPLE JUICE.

REST THE DUCK FOR 5 MINUTES.

THINLY SLICE THE BREASTS AT AN ANGLE AND SPOON A LITTLE OF THE JUICE FROM THE PAN OVER THE DUCK.

PERFECT.

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About

There is nothing that smells or tastes better than a simple duck breast. It may seem an intimidating dish to make, but it couldn’t be easier. Unlike chicken- duck should be served just a little pink.