|Author: Adapted from a recipe by Gordon Ramsey
Serve with whipped potatoes with caramelized onions and braised brussel sprouts.
Pan Seared Duck Breast
2 Duck breasts
fresh ground black pepper
- Remove duck from packaging and pat dry with paper towles.
- Liberally salt and pepper both sides.
- Return to refrigerator until time to cook. Seasoning early will help draw out moisture and create a crispier skin.
- When ready to cook, turn oven on to 200 degrees.
- In a oven-proof skillet, preferably cast iron, place duck breasts skin side down. No oil needed.
- Place skillet on burner at low to medium heat.
- When skin is nicely browned and fat rendered, turn heat to high and flip breasts over. Continue searing for 2 to 3 minutes.
- Flip breasts over again, skiin side up and place in oven for 5 minutes.
- Remove from oven and let breasts rest to redistribute juices.
- Slice thickly on the diagonal. Thin slices will cool too quickly. Serve.
Starting with cold duck breasts in a cold pan allows more time for the fat to render from the duck, but still keeps the interior from cooking too quickly so you get a nice medium rare finish.