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Pan-Seared Hudson Valley Duck Breast

Heirloom Tomato Salad

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

Prepare the Duck Breast

Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy and golden brown.

Sear the Duck Breast

Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5 minutes.

Finish Cooking

Slice the duck breast against the grain and serve with your choice of sides.

Serve

Hudson Valley duck breast

salt

black pepper

olive oil

Wash the heirloom tomatoes under cold water. Slice them into wedges or rounds depending on your preference.

Prepare the Tomatoes

Tear the fresh basil leaves into smaller pieces to release their flavor.

Prepare the Basil

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, sea salt, and freshly cracked black pepper.

Make the Dressing

In a large serving bowl, combine the sliced heirloom tomatoes and torn basil leaves. Drizzle the dressing over the salad and toss gently to combine.

Assemble the Salad

If using, crumble the feta cheese over the top of the salad before serving.

Add Feta (Optional)

Enjoy your heirloom tomato salad fresh, preferably at room temperature.

Pan-seared Hudson Valley Duck Breast

Heirloom Tomato Salad