Pan Roasted Duck Breast

TOTAL TIME: 22 min
Prep: 2 min
Inactive Prep: --
Cook: 20 min
YIELD: 6 servings
LEVEL:

ingredients

ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 3 duck breasts
  • Essence, recipe follows
  • 1 tablespoon olive oil
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      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.

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

      Yield: about 2/3 cup

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

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