Pan Roasted Muscovy Duck Breasts

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PAN ROASTED MUSCOVY DUCK BREASTS

Served with a spiced orange marmalade sauce, this recipe serves two but can easily be doubled. Recipe is by Ivan Flowers, a five-star chef and culinary instructor. Enjoy the Big Blend Radio podcast with Ivan where he explains the recipe, shares cooking techniques, and discusses the Sunday Supper movement.

 

2 7-ounce, skin on Muscovy Duck Breasts

1/4 Tsp. Kosher Salt

2 Tbsp. Orange Marmalade

1 Tsp. Ground Calabrese Peppers

Using a paring knife, score fat in a diagonal direction, making sure not to penetrate the meat.

Salt the fat side of the breasts with Kosher salt.

Heat a Teflon pan over medium-low heat.

Once hot, put breasts into pan, skin side down & let cook 8-10 minutes.

Flip breasts. Cook meat side for another 5 minutes. During cooking, use a spoon to baste the meat with fat from the pan.

Flip breasts again & baste skin side for 2-3 minutes.

Let rest for 5 minutes.

While it rests, combine orange marmalade & Calabrese Peppers in a bowl & spoon on to a plate. Top with rested duck breasts.

LDV Winery in Arizona

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Recipe is by Ivan Flowers, a five-star chef and culinary instructor.

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