Seared Duck Breast
By: Chris Paulk
Published: Sunday, January 9, 2011 - 5:00pm

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

1 MIX TOGETHER THE SEASONING -AND SET ASIDE. ANY EXTRA SEASONING CAN BE STORED IN AN AIRTIGHT CONTAINER. 2 TURN ON THE OVEN TO 400* 3 RINSE AND PAT DRY THE DUCK BREASTS. 4 TURN THEM FAT SIDE UP AND SCORE THE FAT, BOTH HORIZONTALLY AND VERTICALLY. 5 LIGHTLY SALT & PEPPER THE BREASTS AND RUB A PINCH OR TWO OF THE SEASONING INTO THE TOP-FAT SIDE AND THE BOTTOM FLESH SIDE . 6 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. 7 POUR OFF EXCESS FAT FROM THE PAN, TURN THE BREASTS OVER AND POUR IN 1/4 C OF THE APPLE JUICE. 8 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. 9 REST THE DUCK FOR 5 MINUTES. 10 THINLY SLICE THE BREASTS AT AN ANGLE AND SPOON A LITTLE OF THE JUICE FROM THE PAN OVER THE DUCK. 11 PERFECT.

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.