Duck Breast Recipe
Yield: each breast lobe is about 8 oz. and will feed two people. Recommended pairings — Pinot Noir: a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink! Riesling: an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
Ingredients
| 1 | duck breast lobe |
| — | salt |
| — | pepper |
Instructions
- Defrost your duck breast and score the skin into a cross-hatch pattern. Do not cut into the meat, only score the skin.
- Season the skin lightly with salt and pepper, or your favorite seasoning mix.
- Preheat an oven-safe pan to a medium-low heat, and place the duck breast skin side down on the pan. Cook for 10 minutes on medium-low heat.
- Flip the duck breast over and cook for 2 more minutes on medium-low heat.
- Transfer the pan and duck breast to an oven preheated to 350°F and bake for 5 minutes or until the internal temperature of the duck reaches 155°F.
- Remove from oven, transfer to a cutting board, and let rest for 5 minutes before slicing.
- Slice into strips and serve as part of your favorite meal or recipe!