Pan Fried Duck Breast
Skin on is great but this recipe is great without skin as well. Cooked like this got a yum out of a man that usually does not appreciate the taste of duck. Think of cooking your duck breast like cooking a steak. Easy.
Yields: 4 duck breasts
Recipe: by Owens
4 duck breast fresh from the field
(Room temp)
Avocado oil
Course sea salt
Black pepper
New Mexico red chili powder
Ground cloves
Garlic powder
1 clementine orange (cutie)
With room temp duck breast, pat dry, rub with avocado oil, lightly sprinkle with all seasonings. Most light handedly with the ground cloves. Place in cool pan, especially when frying skin on breast so it heats up with the meat and renders down the fat from the skin.
Depending on your stove, mine cooks hot, cook medium or in my case medium low until browned, flip and brown the other side. Squeeze a small amount of clementine juice into the pan and on the breast right before you flip. Do this again right before it leaves the pan. Should be medium cooked.
Let set on a plate for a few minutes before you cut and gobble as it will finish up on the plate.
Yields: 4 duck breasts
Recipe: by Owens
4 duck breast fresh from the field
(Room temp)
Avocado oil
Course sea salt
Black pepper
New Mexico red chili powder
Ground cloves
Garlic powder
1 clementine orange (cutie)
With room temp duck breast, pat dry, rub with avocado oil, lightly sprinkle with all seasonings. Most light handedly with the ground cloves. Place in cool pan, especially when frying skin on breast so it heats up with the meat and renders down the fat from the skin.
Depending on your stove, mine cooks hot, cook medium or in my case medium low until browned, flip and brown the other side. Squeeze a small amount of clementine juice into the pan and on the breast right before you flip. Do this again right before it leaves the pan. Should be medium cooked.
Let set on a plate for a few minutes before you cut and gobble as it will finish up on the plate.
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