Recipe

Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade Recipe

	Jencathen / All my dishes 1 year ago I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine. Yo... More Prep:10m Cook:30m Servings:4	Jencathen
	crispy duck delicious onion basalmic

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Ingredients

4- Duck Breast Halves- Skin On

Salt and freshly ground pepper

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Balsamic Onion Marmalade

2 large red onions (about 1 1/4 lbs) thinly sliced

3 TBSP brown sugar

3/4 cup dry red wine

3 TBSP balsamic vinegar

Salt and freshly ground pepper

Directions

Preheat oven to 375 to 400 degrees F.

First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :)

Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.

I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.

Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.

Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.

Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.

Do NOT turn your breasts. It still should be skin side down.

Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below)

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Balsamic Onion Marmalade

In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.

Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.

Season to taste with salt and pepper and set aside to cool.

Makes about 2 cups

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Comments

mystic_river1 1 year ago said:
I love this! Got my 5.

greekgirrrl 1 year ago said:
I agree that med-rare is best as well....great recipe, Jen.

bismyno1 1 year ago said:
This is a wonderful recipe. 5+
For those who dont have oven proof pans they could transfer the duck breasts to a prheated baking tray to complete the oven roasting stage.
This is a keeper ;-)

itsjustjuwah 1 year ago said:
Saving this recipe! We live close to a lake and I'm surrounded by duck hunters! Someone gave me several ducks last year and I had no idea how to cook them. I'll be prepared this year!

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