Pan Roasted Duck Breast

Pan Roasted Duck Breast
You can never have too many main course recipes, so give Pan Roasted Duck Breast a try. One serving contains 1015 calories, 17g of protein, and 53g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up muscovy duck breasts, yukon gold potatoes, rosemary, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
Special equipment: Heavy bottomed ovenproof skillet A 6-inch cast iron pan
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Frying PanFrying Pan
2
Preheat the oven to 400 degrees F.
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OvenOven
3
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
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Salt And PepperSalt And Pepper
Duck BreastDuck Breast
Whole DuckWhole Duck
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Frying PanFrying Pan
KnifeKnife
4
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare.
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Duck BreastDuck Breast
Duck FatDuck Fat
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Frying PanFrying Pan
OvenOven
5
Let the duck breasts rest for 5 minutes then thinly slice.
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Duck BreastDuck Breast
6
Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper.
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PotatoPotato
RosemaryRosemary
ButterButter
PepperPepper
SaltSalt
7
Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp.
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Duck FatDuck Fat
PotatoPotato
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Frying PanFrying Pan
8
Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
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PotatoPotato
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Baking SheetBaking Sheet
OvenOven
9
Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot.
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White Wine VinegarWhite Wine Vinegar
Red Wine VinegarRed Wine Vinegar
Brown SugarBrown Sugar
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PotPot
10
Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
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Brown SugarBrown Sugar
11
Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
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Green PeppercornsGreen Peppercorns
BlueberriesBlueberries
Lemon JuiceLemon Juice
GingerGinger
OnionOnion
12
The chutney will keep for several weeks stored in the refrigerator in an airtight container.
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ChutneyChutney
DifficultyExpert
Ready In2 hrs, 20 m.
Servings6
Health Score20
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