Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook).
Remove duck breasts from marinade; set marinade aside.
Not exact matches
The
breasts had the fat
removed, so all of the typical
duck cooking advice did not apply and I was afraid it would be dry and bland.
1 pound boneless
duck breast, skin
removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle
duck with salt.
1 boneless
duck breast, skin
removed 1/2 teaspoon dried rosemary, chopped 50g pumpkin, cubed 1/2 cup vegetable medley (this recipe uses julienned carrot, diced apple and lettuce leaves) 1 tbsp olive oil thyme sprigs (optional)