Duck breast is a culinary delight that promises a rich and flavorful experience.
This recipe is so easy to make ,it is juicy, tender, seared to perfection with crispy skin.
Ingredients:
- Ingredients:
- 2 duck breast
- 25 g butter
- Fresh rosemary and thyme
- 3 cloves of garlic
- Salt and pepper
- Ingredients for the sauce:
- 80 ml duck broth
- 1/2 onion
- Fresh rosemary
- 1 teasp honey
- 1 teasp Dijon mustard
- 30 ml double cream
- Salt and pepper
Procedure:
- Start by scoring the skin of the duck for better rendering of fat.
- Place the duck breast in a cold pan, with the skin facing down first, then turn on the stove on medium to high heat and slowly the fat will render.
- Sear the duck breast for 4 minutes or until golden brown then turn on the other side and sear for another 3 to 4 minutes. Searing time depends on the size of the duck breast.
- At the end its time to butter baste the duck breast by adding cold butter to the pan, 3 cloves of garlic, fresh thyme and rosemary.
- With a spoon take the hot and infused with flavours butter and drizzle over the duck breast.
- This process gives the duck breast a more complex flavours increasing the nuttiness and the caramelisation of the breast
- Repeat the basting for about 1 minute then take the breast out of the pan and let it rest for 10 minutes. This step is very important because the meat will relax, and the juices will redistribute and reabsorbed through the meat.
- Next step is making our sauce. In a saucepan add the duck broth and the onion, honey and the fresh rosemary.
- Let them reduce to half then add the Dijon mustard and let the sauce simmer on low heat for another 3 minutes.
- At the end season the sauce with salt and pepper.
- Enjoy with any garnish you desire.
