Pan-Seared Duck Breasts
Posted: Tue Sep 03, 2013 8:57 pmPan-Seared boneless, skinless Duck Breasts
Combine in a glass or ceramic bowl large enough to hold the breasts:
3 tablespoons raspberry or other fruit flavored vinegar
2 tablespoons olive oil
2 tablespoons honey
1 large clove minced garlic
½ teaspoon dried marjoram or oregano
2 tablespoons minced onions, shallots or scallions
½ teaspoon dried sage (crumbled)
½ teaspoon dried thyme
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
Turn the duck breasts in the marinade to coat well, then cover the bowl with plastic wrap and refrigerate for 2-12 hours.
Remove breasts from the marinade, scrape of the solids and pat dry.
Brush both breasts and a large heavy skillet with olive oil.
Heat the skillet over medium-high heat until the oil begins to smoke. Add the duck breasts and cook until the bottom is lightly browned, 2-3 minutes, depending on size. Using tongs turn breasts over and cook 2-3 minutes more.
Serve immediately.
I usually serve this over a bed of long grain brown and wild rice.
Combine in a glass or ceramic bowl large enough to hold the breasts:
3 tablespoons raspberry or other fruit flavored vinegar
2 tablespoons olive oil
2 tablespoons honey
1 large clove minced garlic
½ teaspoon dried marjoram or oregano
2 tablespoons minced onions, shallots or scallions
½ teaspoon dried sage (crumbled)
½ teaspoon dried thyme
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
Turn the duck breasts in the marinade to coat well, then cover the bowl with plastic wrap and refrigerate for 2-12 hours.
Remove breasts from the marinade, scrape of the solids and pat dry.
Brush both breasts and a large heavy skillet with olive oil.
Heat the skillet over medium-high heat until the oil begins to smoke. Add the duck breasts and cook until the bottom is lightly browned, 2-3 minutes, depending on size. Using tongs turn breasts over and cook 2-3 minutes more.
Serve immediately.
I usually serve this over a bed of long grain brown and wild rice.