Pan-seared Duck Breast / Brown Sugar Pineapple Glaze / Fire-roasted Asparagus, Red Bell Peppers, And Red Onions / Red Potatoes Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

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

2. 2

   Make the Glaze

   In a saucepan, combine brown sugar, pineapple juice, and soy sauce. Bring to a boil over medium heat, then reduce to a simmer and let it thicken for about 10 minutes. Stir occasionally, then set aside.

3. 3

   Sear the Duck Breast

   Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 4-6 minutes until the internal temperature reaches 135°F for medium-rare. Remove from skillet and let rest.

4. 4

   Fire-Roast the Vegetables

   Toss asparagus, red bell peppers, and red onions with olive oil, salt, and pepper. Place on a grill or in a hot oven (400°F) and roast for about 15 minutes, turning occasionally until tender and slightly charred.

5. 5

   Cook the Red Potatoes

   Boil red potatoes in salted water until fork-tender, about 15-20 minutes. Drain and toss with butter, salt, and pepper to taste.

6. 6

   Serve

   Slice the duck breast and serve it drizzled with the brown sugar pineapple glaze alongside the fire-roasted vegetables and seasoned red potatoes.