PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- 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. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. 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. 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.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- 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.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kamal nasser
[email protected]I'm a big fan of duck breast and this recipe did not disappoint. The pan-roasting method resulted in a perfectly cooked duck breast with crispy skin and juicy meat. The orange sauce was also delicious and added a nice citrusy flavor to the dish. I wo
Dj Eazi
[email protected]This recipe was easy to follow and the duck breast came out perfectly cooked. The crispy skin and tender meat were delicious. I especially enjoyed the orange sauce, which added a bit of sweetness and tanginess to the dish. I will definitely be making
Johanna Mmatlou
[email protected]I followed the recipe exactly and the duck breast turned out amazing! The skin was crispy and the meat was juicy and tender. The orange sauce was also delicious. I highly recommend this recipe.
MaMa Rii
[email protected]This recipe is a winner! The duck breast was cooked to perfection and the orange sauce was divine. I will definitely be making this again.
Budhram chandra
[email protected]The duck breast was cooked perfectly and the orange sauce was delicious. I would definitely recommend this recipe.
Opamachadni Opamachadni
[email protected]This was my first time cooking duck breast and it turned out great! The skin was crispy and the meat was tender and juicy. The orange sauce was also delicious. I will definitely be making this again.
Adrian Quezada
[email protected]I'm a big fan of duck breast and this recipe did not disappoint. The pan-roasting method resulted in a perfectly cooked duck breast with crispy skin and juicy meat. The orange sauce was also delicious and added a nice citrusy flavor to the dish. I wo
king Tayo Adeola
[email protected]This recipe was easy to follow and the duck breast came out perfectly cooked. The crispy skin and tender meat were delicious. I especially enjoyed the orange sauce, which added a bit of sweetness and tanginess to the dish. I will definitely be making
The Queen of
[email protected]I followed the recipe exactly and the duck breast turned out amazing! The crispy skin and juicy meat were cooked to perfection. The orange sauce was also delicious and added a nice tang to the dish. I will definitely be making this again.
Md said Islam
[email protected]This recipe is a must-try for any duck lover. The pan-roasting method ensures that the duck breast is cooked evenly and the skin is crispy. The orange sauce is a perfect complement to the rich flavor of the duck. I highly recommend this recipe.
BBG Joy2
[email protected]I'm not a big fan of duck, but I decided to give this recipe a try and I was pleasantly surprised. The duck breast was cooked perfectly and the orange sauce was delicious. I'll definitely be making this again.
AMOLO PAUL
[email protected]This recipe was a hit at my dinner party! The duck breast was incredibly flavorful and moist, and the crispy skin was a delight. I served it with a side of roasted vegetables and a glass of red wine, and it was a perfect meal. Thank you for sharing t
Garrick Marvel
[email protected]I've tried many duck breast recipes, but this one is by far the best. The pan-roasting method resulted in a beautiful sear and the meat was cooked to perfection. The orange sauce was the perfect accompaniment, adding a refreshing citrus note to the r
Solomon Emmanule
[email protected]This duck breast recipe is a game-changer! The skin was perfectly crispy, while the meat remained juicy and tender. I especially loved the aromatic herbs and spices that infused the duck with so much flavor. Definitely a recipe I'll be making again a