Skillet Duck Breast Recipe
Pistachio dukkah, frisée, carrot, orange, fromage blanc
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Ingredients
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Duck Breast
Pistachio Dukkah
Salad
Method
Duck Preparation
- 1
Score Duck Breast
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season Duck Breast
Rub the duck breasts with salt and black pepper, ensuring even coverage on both sides.
- 3
- 4
Rest Duck Breast
Remove the duck breasts from the skillet and let them rest for at least 5 minutes before slicing.
Pistachio Dukkah Preparation
- 5
Toast Spices and Nuts
In a dry skillet over medium heat, toast the pistachios, coriander seeds, cumin seeds, and sesame seeds for about 5 minutes, stirring frequently, until fragrant.
- 6
Blend Dukkah
Transfer the toasted mixture to a food processor. Add salt and pulse until coarsely ground. Set aside.
Salad Assembly
- 7
Prepare Salad
In a large bowl, combine the torn frisée, julienned carrot, and orange segments. Toss gently to mix.
- 8
Plate with Fromage Blanc
Spoon the fromage blanc onto the serving plates. Top with the salad mixture and sprinkle the pistachio dukkah generously over the top.
Final Assembly
- 9
Slice Duck Breast
After resting, slice the duck breast thinly against the grain and arrange on the plates alongside the salad.
- 10
Serve
Serve immediately with extra dukkah on the side for sprinkling if desired.