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Pan-Seared Duck Breast
Created by: Howcan Team
Ingredients
- 2 duck breasts, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon butter
Instructions
- Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place the duck breasts in the skillet, skin side down. Cook for 6-8 minutes, or until the skin is golden brown and crispy. Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare, or longer to desired doneness. Remove the duck breasts from the skillet and let them rest on a cutting board.
- In the same skillet, reduce the heat to medium and add 2 cloves of minced garlic and 2 sprigs of fresh thyme. Cook for 1-2 minutes, until fragrant. Add 1 tablespoon of butter to the skillet and swirl it around until melted.
- Slice the duck breasts and serve with the garlic-thyme butter drizzled on top. Enjoy!
Pan-seared duck breast is a classic dish that has its roots in French cuisine. The technique of searing the duck breast in a hot pan to achieve a crispy skin and juicy, tender meat has been perfected by chefs around the world. Renowned chefs like Gordon Ramsay and Thomas Keller have popularized this dish in their restaurants, showcasing the rich, gamey flavor of duck. The dish has also found its way into the menus of upscale restaurants in regions known for their culinary prowess, such as Paris, New York, and Hong Kong. The key to a perfect pan-seared duck breast lies in achieving the right balance of crispy skin and succulent meat, often accompanied by a flavorful sauce or glaze. Today, some of the best versions of this dish can be found in Michelin-starred restaurants and fine dining establishments, where chefs pay meticulous attention to sourcing high-quality duck and mastering the art of searing. For home cooks, mastering the technique of rendering the fat and achieving the perfect sear is crucial to replicating the restaurant-quality dish. Additionally, experimenting with different flavor profiles and accompaniments, such as fruit compotes or wine-based sauces, can elevate the dish to new heights. Whether enjoyed in a top-tier restaurant or prepared at home, pan-seared duck breast continues to be a timeless and indulgent culinary delight.
25 min
2
350 calories
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