Pan Roasted Pekin Duck Breast Recipe
castelfranco, caramelized fennel, orange, persimmon, jus
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Ingredients
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Duck Breast
Caramelized Fennel
Orange and Persimmon Salad
Duck Jus
Method
Preparing the Duck Breast
- 1
Score the Duck Skin
Using a sharp knife, gently score the skin of the Pekin duck breast in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Duck
Season both sides of the duck breast with salt and black pepper. Let it rest for about 15 minutes at room temperature.
- 3
Pan Roasting the Duck
Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium-high. Sear the duck for about 6-8 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium rare. Remove from the skillet and let it rest for 5-10 minutes before slicing.
Caramelizing the Fennel
- 4
Prepare the Fennel
Trim the fennel bulb, removing the stalks and fronds. Slice the bulb into thin wedges.
- 5
Making the Orange and Persimmon Salad
- 6
Prepare the Fruits
Peel and segment the oranges, discarding any seeds. Slice the persimmon into thin wedges.
- 7
Mix the Salad
In a bowl, combine the orange segments, persimmon slices, fresh mint leaves, olive oil, and balsamic vinegar. Toss gently to combine.
Preparing the Duck Jus
- 8
Roast the Duck Bones
Preheat the oven to 400°F (200°C). Spread the duck bones on a baking sheet and roast for 30 minutes until browned.
- 9