Pan-Seared Oven-Roasted Duck Breasts
FIRST YOU NEED TWO (14 to 16 ounce) boneless duck breast halves… rinsed and patted dry
Directions
– Step 1 – Preheat the oven to 450 degrees. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper or Monterey steak seasoning.
– Step 2 – Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
– Step 3 – Place duck in the oven. and roast until a meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
– Step 4 – Slice each breast half into thin slices and place slices on each plate. Add your side vegetables and garnish the plates—drizzle the duck meat with the pan juices from baking.
(Source: Adapted from “Roasted Duck Breasts”, Martha Stewart.)