seared duck breast

sometimes you have to eat fancy. i don’t mean going out to dinner.

when duck is on a menu, i’m going to order it. so when i saw it at the grocery store, i thought i’d try my hand at cooking it myself. i’ve “cooked” duck confit… the kind from Costco that you just pop in the oven and it comes out like a masterpiece (highly recommended!). this was duck breast… and it was so good!

let’s dive right in…

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seared duck breast with cauliflower puree and brussels sprouts

ingredients

  • 1 boneless duck breast with skin
  • 3 Tbsp. butter
  • 1 lb. brussels sprouts, halved
  • 1/2 onion, diced (or substitute with shallot)
  • 1 head of cauliflower, leaves removed
  • salt & pepper

directions

seared duck: preheat the oven to 400F.

pat the duck breast dry. score the skin in a crosshatch pattern (diamonds) at 1/2 inch intervals  with a sharp knife. season with salt and pepper on both sides.

heat an oven-proof cast iron skillet over medium/high heat, then cook the duck skin-side down until golden brown and crisp (3 minutes). turn and cook until other side is golden, about 2 minutes. pour off and reserve a tablespoon of duck fat.

Searing Duck in Pan

transfer the skillet with the duck to the oven and cook for 10 to 14 minutes, depending on size. transfer to cutting board, cover loosely with foil, and let rest for 5 minutes.

cauliflower mash: while the duck is on the stove, add the whole head of cauliflower to a large pot with an inch of boiling water. cover and cook for 15 to 20 minutes, until soft. pour off water. mash up cauliflower. stir in 2 Tbsp. butter, salt & pepper, season salt.

brussels sprouts: while duck is in the oven, add a tablespoon of butter to a skillet. when melted, add diced onions and cook until soft and translucent, about 3 minutes. add a tablespoon of reserved duck fat and brussels sprouts to skillet. stir often and cook for about 10 minutes, until lightly browned and brussels sprouts are cooked through. season with salt, pepper, and season salt.

Serve all together and enjoy!

Seared Duck, Cauliflower and Brussels Sprouts

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