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 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Peking Duck

Recipe courtesy of Ching-He Huang

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Recipe courtesy of Bobby Deen

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Recipe courtesy of Laura Calder

Crispy Duck

Recipe courtesy of Ching-He Huang

Leftover Duck

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Trending Videos

So Much Pretty Food Here