Arctic Blog

Daily updates on what the fork I'm up to and also the news I see fit to report.

Thursday, August 03, 2006

Seared/Roasted Duck Breast

Very easy and very tasty.


1 duck breast skin on
2 cloves garlic cut into slices
1 sprig fresh rosemary
Salt and Pepper to taste

I started with a boneless, skin on duck breast. First start preheating your oven to about 350-400, then lay the duck breast on your cutting board skin side down. Length wise from top to bottom, cut through it about 2/3 of the way. Be sure NOT to cut entirerly through, you don't want to separate it into 2 pieces. You want to be able to put herbs in the cut later and wrap the breast around them. Sprinkle a small amount of salt and pepper on this side of the duck breast. Now start heating a pan on your stove, do not use any oil, make sure it is hot, drops of water should evaporate very quickly, (within seconds,) off of it. Place the duck breast in the pan, skin side down. This is important, because you need the fat that will render from the skin to keep it from sticking. The pan searing is primarily to brown the meat, and it should not take very long, (this is a good time to quickly wash your cutting board.) Flip the breast after about 30 seconds, (or when the bottom is browned.) Brown the other side, then remove the breast from the pan. Place back on your cutting board, or other clean surface, again skin side down. Now place garlic slices in the bottom of the groove in the breast I had you cut earlier, on top of the garlic, place the sprig of rosemary, then place more slices of garlic on top of the rosemary. Push the edges of the cut back together as best you can, to cover the garlic and rosemary, and place the breast in an over safe container, (I used the same pan I seared it in because it is all stainless steel and oven safe, but and other pan or skillet that is oven safe will work,) skin side up, trying your best to keep the garlic and rosemary from falling out. Roast until it reaches an internal temperature of 120 degrees, or about 10 minutes if you don't have an instant read thermometer. Remove from oven and cover with foil. Let rest about 5 minutes, this allows it to finish cooking, as the heat from the outside is transfered to the inside. Slice and enjoy, it is, as I said, very tasty.


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