Pan seared duck breast

Pan seared duck breast

First time cooking duck. It is an intimidating bird because it would be easy to overcook or get greasy, or not get crispy enough. Well, my only issue with this was that the skin didn’t crisp up enough. Other than that, it was cooked medium rare and was not greasy! I made an apple reduction sauce with my farmer’s market apples and used up some leftover israeli couscous, quinoa, and asparagus. It is leftovers day! 😛

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2 thoughts on “Pan seared duck breast

  1. If you want it really really crispy, fry it all around then place it in the preheated oven (220°C). after 4-5 minutes check the consistency and take it back to a screaming hot pan, skinside down. the oil that drips out will ‘deep fry’ the skin and it is less likely to burn because it has not been overstrained yet.

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