Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pan seared duck breast. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.
Pan Seared Duck Breast is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Pan Seared Duck Breast is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pan seared duck breast using 9 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Pan Seared Duck Breast:
- Make ready 3 duck breasts
- Make ready 1 tbsp olive oil
- Get 2 tbsp paprika
- Prepare 2 tbsp garlic powder
- Prepare 2 tbsp salt
- Take 1 tbsp onion powder
- Take 1 tbsp black pepper
- Prepare 1 tbsp dried orageno
- Make ready 1 tbsp dried thyme
Well the process is extremely similar, in fact. The main difference is that when cooking duck breast, you want to start with a cold skillet, as opposed to a scorching hot one. I know, that sounds weird, but there's a very good reason for that. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots.
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Steps to make Pan Seared Duck Breast:
- Preheat the oven to 400 degrees F. - - Season the entire duck breast with spices. In a large saute pan, over medium heat, add the olive oil.
- When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven.
- Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, into 1/2-inch pieces.
I know, that sounds weird, but there's a very good reason for that. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. According to the USDA, duck, like other poultry, must be cooked to Let's look at restaurants that serve seared duck breast: they almost all serve it medium-rare to medium. In fact, if you order your duck.
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