Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pan seared duck breast. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pan Seared Duck Breast is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pan Seared Duck Breast is something which I have loved my whole life.
Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. Season the duck with salt and pepper.
To begin with this recipe, we must first prepare a few components. You can cook pan seared duck breast using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Duck Breast:
- Get 3 duck breasts
- Make ready 1 tbsp olive oil
- Take 2 tbsp paprika
- Make ready 2 tbsp garlic powder
- Prepare 2 tbsp salt
- Prepare 1 tbsp onion powder
- Get 1 tbsp black pepper
- Prepare 1 tbsp dried orageno
- Make ready 1 tbsp dried thyme
You do not need any oil since the fat under the skin will quickly begin to melt. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. The roux can get dark brown, as this will help the color of the pan gravy.
Steps to make Pan Seared Duck Breast:
- Preheat the oven to 400 degrees F. - - Season the entire duck breast with spices. In a large saute pan, over medium heat, add the olive oil.
- When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven.
- Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, into 1/2-inch pieces.
In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. The roux can get dark brown, as this will help the color of the pan gravy. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down.
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