Print
Total:
22 min
Prep:
2 min
Cook:
20 min
Yield:
6 servings

Ingredients

  • 3 duck breasts
  • Essence, recipe follows
  • 1 tablespoon olive oil
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Brined Roast Turkey Breast with Herb Pan Gravy

Recipe courtesy of Virginia Willis

Pan-Roasted Breast with Morels, Ramps and Frothed Parmesan

Recipe courtesy of Michael Symon

Seared Duck Breast

Recipe courtesy of Tyler Florence

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Sour Cherry Duck Breast

Recipe courtesy of Zed451

Roasted Duck Breast with Dirty Quinoa, Pine Nuts, and Dried Cherries

Recipe courtesy of Michael Symon

Pan-Roasted Breast of Chicken with Morels and Arugula

Recipe courtesy of Gerry Garvin

Duck Breast with Plum Salsa

On TV

So Much Pretty Food Here