Seared Duck Breast

(from Lucianolinda’s recipe box)

Source: American Hunter magazine

Serves 4 people

Categories: Game meat- duck

Ingredients

  • 4 duck breasts (1 per person), skin on preferable (goose breast may substitute)
  • Kosher salt
  • freshly ground black pepper

Directions

  1. Slightly score skin in crosshatch pattern. Season liberally with salt and pepper.
  2. In a medium sauté pan, on medium heat, place duck breast skin-down and allow skin to render 2-3 minutes, depending on the thickness of the breast and skin.
  3. Place in a 400 degree oven to finish cooking, until medium rare is achieved, or an internal thermometer reading of 115 degrees. Remove from pan and allow to rest.

  4. Duck Jus

  5. A duck jus is a fortified duck stock reduced in volume. For this recipe, I reduced 1 quart of quality duck stock (homemade is preferable0 to a quarter of its original volume.

  6. After removing the duck breast, remove any excess fat left in the pan ( a small amount remaining is fine), deglaze the pan with 3-4 Tbsp. of the reduced stock, reduce again by half and season to taste. Jus should be thick enough to coat the back of a spoon.

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