Sautéed Duck Breast with Green
Pepper Sauce and Wild Rice Pilaf
duck breast halves are available in high-end markets. They
are easy to prepare and they make a grand occasion whenever served.
One side is lean meat and the other is skin and heavy with fat,
so you start with that! Score the skin and fat in a cross
hatch pattern with a sharp knife but don't cut so deep as to score
the duck meat. Salt and pepper both sides of the duck and set
When all else to be served with the duck is ready, fire a heavy
skillet to medium hot and pop in the duck, skin side down.
The fat will begin to render quickly but there is a lot of it
so it will take about five minutes before it really starts to
melt off. Then adjust the heat downward and simmer for another
five minutes. Then lift up the breast and take a peek.
The cross hatch cuts should be getting shallow and the skin should
be turning brown. Continue to simmer and peek another five
to ten minutes until the skin is golden brown and crispy with
only a little fat under it. (Control the heat so it doesn't burn
in the process.)
Remove the duck from the pan and carefully pour off the hot oil
leaving enough to cover the bottom of the pan (2 or 3 tablespoons).
Re fire the pan to medium. Return the duck to the pan, meat
side down, and sauté until its medium rare (125F). This
may take anywhere from two to five minutes depending how far through
the meat cooked on the first go. Remove the duck to the warm place
and let rest before slicing and serving on heated plates.
From start to finish, you have sautéed duck breast in 25
Copyright (C) 2010The Geezergourmet.com. All rights reserved.
Website by GRAPHiNEX