Duck Breast

By susanwadle

Ingredients

• Duck Breast
• Rosemary
• Orange

Preparation

Step 1

Sauteing a duck breast:
Thaw duck breasts and remove from package. Pat duck breast dry with paper towels.
Trim skin to the shape of the meat.
Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades.
Preheat griddle to 325 degrees F or Teflon pan to low-medium low.
Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go.
Turn breast over and cook 1-2 minutes. (Duck breast can be refrigerated at this point, then finished at a later time.) Place duck breasts in 400 degree F oven for 3-4 minutes or until internal temperature reaches 155 degrees F. Let product rest 2-3 minutes before slicing.
Grilling a duck breast:
When grilling boneless duck breasts, you will also achieve the best results by starting the cooking process indoors and later moving them to the grill.
First, render the fat from underneath the skin in a skillet on the stove (about 10 minutes over medium low heat). Then move the breasts to the grill.
Place meat side down and grill for 5 minutes. Turn over and finish for 2-3 minutes. Internal temperature of the duck breast should be 155 degrees F. Let rest five minutes before slicing.

Before placing duck on grill, press in some fresh rosemary leaves. Also, grill a couple of orange halves and squeeze the juice over the breasts as they cook.

Note: If you wish to add sauce while grilling, brush it on before placing the duck breast on the grill.