Pan-Roasted Duck Breasts with Onions and Crisp Pancetta

Name: Pan-Roasted Duck Breasts with Onions and Crisp Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams sturdy baby greens, such as red mustard leaves and frisée; 118 milliliters chicken or duck demiglace (see Note); 680 grams Pekin duck breasts; 1 garlic clove, minced; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 227 grams thinly sliced pancetta; 2 red onions, sliced 1/2 inch thick; 8 sage leaves; 2 Tbsps sherry vinegar; 2 thyme sprigs; 3 Tbsps walnut oil

Pan-Roasted Duck Breasts with Onions and Crisp Pancettan is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 759 calories, 44g of protein, and 61g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have walnut oil, duck demiglace, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 45

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Oven

In a large bowl, separate the onion rings and toss with 2 tablespoons of the oil, the thyme and sage.

Ingredients you will need

Onion

Thyme

Sage

Cooking Oil

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Bowl

Spread the onions out on a large baking sheet and roast for about 20 minutes, tossing once, until tender and golden. Leave the oven on.

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Onion

Spread

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Baking Sheet

Oven

Meanwhile, score the fat on the duck in a crosshatch pattern; season the duck with salt and pepper.

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Salt And Pepper

Whole Duck

Heat a large ovenproof skillet.

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Frying Pan

Add the duck, skin side down, and cook over moderate heat until the skin is golden brown, about 7 minutes. Turn the duck and roast in the oven for about 6 minutes for medium rare.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Transfer the duck to a cutting board and let rest for 5 minutes.

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Whole Duck

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Cutting Board

Add the pancetta to the skillet and cook over moderate heat until browned and crisp, about 5 minutes; drain on paper towels.

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Pancetta

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Paper Towels

Frying Pan

Pour off all but 2 tablespoons of the fat from the skillet.

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Frying Pan

Add the garlic to the skillet and cook over high heat until fragrant but not browned, about 1 minute.

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Garlic

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Frying Pan

Add the demiglace and vinegar and bring to a boil, scraping up any browned bits.

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Vinegar

Remove the skillet from the heat; whisk in the walnut oil and the remaining 2 tablespoons of olive oil and season the dressing with salt and pepper.

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Salt And Pepper

Walnut Oil

Olive Oil

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Frying Pan

Whisk

Arrange the baby greens and roasted onions on 4 large plates and drizzle with some of the dressing. Thinly slice the duck breasts crosswise and arrange over the salads.

Ingredients you will need

Duck Breast