|
 |
Duck Breasts |
 |
|
We have long purchased Foie Gras from Hudson Valley. In our September, 2015 order, the vendor included a pair of complimentary duck breasts. We ordered another dozen.
2016-06-03: We've finished our experiments with duck breasts and have yet to find a satisfactory way of cooking them. They will be placed on the "back burner."
|
|
| Ingredients: |
2 Duck Breasts
Adobo
S&P
1 Tablespoon EVOO
|
|
| Procedures: |
Preheat the oven to 350 degrees F.
Season the duck breasts with Adobo, salt and pepper.
In a large sauté pan, over medium heat, add the olive oil.
When the oil is hot, add the duck breast, skin side down.
Sear for 6 minutes.
Flip the duck breast over and place the pan in the oven.
Roast the breasts for 8 to 10 minutes for medium rare.
Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing.
Slice each duck breast, on the bias, into 1/2-inch pieces.
| |
| Notes: |
2016-06-03: Done for the first time on the grill, I did 3 minutes in the pan with oil
and that was useless. Three minutes of direct heat did crisp up the skin. 8
minutes in the pan to finish worked, but the pan was not needed. Next time just
direct heat to sear and then indirect to finish. 4 & 10.
2015-10-30: Six minutes was way too long for the searing; the skin was burnt to a crisp.
Next time reduced to three minutes.
10 minutes was also too long for the time in the oven which should be shortened to 8 minutes.
This still produces too much smoke and should be done outside on the grill.
2015-11-06: We'll try this recipe.
2015-10-18: Made for the first time with Emeril's
Creole Seasoning; WAY too spicy
| |
|
06/08/2016
|
|
|
