Skillet Duck Breast, Pistachio Dukkah, Frisée, Carrot, Orange, Fromage Blanc Recipe
Make Skillet Duck Breast, Pistachio Dukkah, Frisée, Carrot, Orange, Fromage Blanc Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Duck Breast
Pistachio Dukkah
Salad
Fromage Blanc
Method
Prepare Duck Breast
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper on both sides. Set aside at room temperature for about 20 minutes.
Make Pistachio Dukkah
- 3
- 4
Blend Dukkah
In a food processor, combine the toasted spices, pistachios, sesame seeds, and salt. Pulse until coarsely ground. Set aside.
Prepare Salad
- 5
Mix Salad Ingredients
In a large bowl, combine the frisée, shredded carrots, and orange segments.
- 6
Dress the Salad
In a small bowl, whisk together olive oil and lemon juice. Drizzle over the salad and toss gently to combine.
Cook Duck Breast
- 7
Cook the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare.
- 8
Rest the Duck
Remove the duck from the skillet and let it rest for 5 minutes before slicing.
Assemble the Dish
- 9
Plate the Salad
Divide the salad mixture onto two plates.
- 10
Slice the Duck
Slice the rested duck breast and arrange it on top of the salad.
- 11
Add Dukkah and Fromage Blanc
Sprinkle the pistachio dukkah over the duck, and add dollops of fromage blanc on the side. Garnish with chopped chives.