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Garlic & Herb Duck Breasts

Cummulative Rating

Servings
Serves 4.
Difficulty
Easy

Ingredients

2 shallots, chopped
3 cloves garlic, chopped
3 sprigs parsley, chopped
2 sprigs rosemary, chopped
1 sprig thyme, chopped
1 sprig oregano, chopped
3 basil leaves, chopped
2 teaspoons fresh ginger, chopped
1 teaspoon fresh ground black pepper
1 Tablespoon salt
4 duck breast halves
2 Tablespoon olive oil
3/4 cup gf Chicken Stock
1 Tablespoon red currant jelly
Option: fresh raspberries or blackberries for garnish

Directions

Chop shallots, garlic, herbs and ginger to uniform size. Combine in a small bowl with pepper and salt.

Score duck fat in a crisscross pattern without cutting into meat. Rub breasts on both sides, first with oil and then herb mixture. Place breasts in a sealable plastic bag and refrigerate overnight.

Preheat oven to 400 degrees F.

After wiping off most of the herb mixture from breasts; saute them in a dry, heavy skillet over medium-high heat. Saute fat side down for 5 minutes, (check to see that skin does not burn). Reduce heat to medium and cook for another 5 minutes. Turn breasts over and place skillet in oven for 10 minutes. Remove duck from pan and tent with foil to keep warm.

Discard fat in the skillet. Place skillet on stove over medium heat and deglaze with broth; scraping up browned bits. Let liquid reduce by half. Whisk in jelly and season to taste with salt and pepper. Cut breasts on the diagonal.

Serve breasts topped with about
1 Tablespoon of sauce.

Tips

If you’ve ever wanted to serve duck but were unsure of the preparation or results, this is your recipe. Easy and quick to prepare and remarkably delicious!

Plan ahead, the duck must marinate overnight.

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Posted Date: 1/31/2013

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