Grilled Duck Breast / Andouille / Mozzarella / Sun Dried Tomato Fritada Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Cook the Duck Breast

   Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook for an additional 4-5 minutes or until desired doneness. Remove from the skillet and let rest.

3. 3

   Prepare the Fritada Mixture

   In a bowl, whisk the eggs and season with salt and pepper. Chop the andouille sausage, sun-dried tomatoes, and fresh basil. Mix these ingredients into the egg mixture.

4. 4

   Cook the Fritada

   In a separate skillet, heat olive oil over medium heat. Pour in the egg mixture and cook until the edges begin to set. Gently push the cooked edges toward the center, allowing the uncooked egg to flow to the edges. Once mostly set, place slices of mozzarella on top.

5. 5

   Finish the Fritada

   Cover the skillet and cook for another 2-3 minutes until the cheese is melted and the fritada is set. Slide the fritada onto a serving plate.

6. 6

   Serve

   Slice the rested duck breast and serve alongside the mozzarella and andouille fritada. Garnish with additional fresh basil if desired.