Duck Breast Recipe
roasted summer squash, oven-dried cherry tomato, mustard vinaigrette
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Ingredients
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Duck Breast and Accompaniments
Method
Preparation and Cooking Instructions
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 pepper.
Roast the Summer Squash
Preheat the oven to 400°F (200°C). Cut the summer squash into half-moons and toss with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes until tender.
Oven-Dry the Cherry Tomatoes
Halve the cherry tomatoes and place them on another baking sheet. Drizzle with olive oil and season with salt. Roast in the oven for 20 minutes until slightly shriveled.
Cook the Duck Breast
In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium rare. Remove from skillet and let rest for 5 minutes.
Make the Mustard Vinaigrette
In a small bowl, whisk together Dijon mustard, red wine vinegar, honey, olive oil, and chopped fresh herbs until well combined.
Plate the Dish
Slice the duck breast and arrange it on a plate with the roasted summer squash and oven-dried cherry tomatoes. Drizzle with mustard vinaigrette before serving.