Pan Roasted Boneless Duck Breast Recipe

Prepare the Duck Breast

Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.

Sear the Duck

Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare.

Rest the Duck

Remove from heat and let rest for 5 minutes before slicing.

Cook the Rice

In a pot, sauté onion, bell pepper, and celery until soft. Add garlic and meat, cooking until browned.

Combine Ingredients

Add rice, chicken broth, Cajun seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Cook Sweet Potatoes

In a pot, boil sweet potatoes until tender. Drain and return to pot.

Make the Candy Mixture

Add brown sugar, butter, cinnamon, nutmeg, and salt. Cook over medium heat until the mixture thickens and coats the sweet potatoes.

Prepare the Gastrique

In a saucepan, combine orange juice, sugar, and vinegar. Simmer over medium heat until reduced and syrupy.