Seared Duck Breast Recipe
rosemary zucchini, rainbow carrots, salsa verde
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Duck
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 black pepper.
Sear the Duck
In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render slowly. After about 6-8 minutes, the skin should be crispy. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest.
Prepare the Vegetables
While the duck is resting, slice zucchini and rainbow carrots into thin strips. In a large skillet, heat olive oil over medium heat. Add zucchini and carrots, and sauté for about 5-7 minutes until tender but still crisp. Add fresh rosemary and stir to combine.
Plate the Dish
Slice the duck breast and arrange on a plate. Serve with the sautéed rosemary zucchini and rainbow carrots on the side. Drizzle salsa verde over the duck and vegetables.