Seared Duck Breast with Pan SauceAdd To My Recipes
3 hours 5 minutes
2 duck breasts
1 quart water
1/4 cup Haddar Kosher Salt
1/4 cup brown sugar
2 teaspoons cinnamon
1 small orange, sliced
1 and 1/2 cups Heaven & Earth Pomegranate Juice
1 tablespoon Gefen Honey
4 Pereg Whole Black Pepper (peppercorns), cracked
1 star anise pod
1 Gefen Cinnamon Stick
2-inch piece of ginger, peeled and sliced
1/4 cup red wine
salt to taste
Whisk all the brine ingredients together and immerse the duck. Place in the fridge for 3-4 hours.
Cook Duck and Pan Sauce
Remove the duck from the brine, pat dry, and season with salt.
Place in a cool sauté pan, skin side down. If using larger duck breasts, preheat oven to 400 degrees Fahrenheit. Render skin until dark golden brown, (about 20-30 minutes or five to 10 if they are smaller duck breasts), draining fat occasionally. (Fat can be saved for later use.)
When skins are nice and dark, flip duck, and finish in the oven, eight to 10 minutes (128 degrees Fahrenheit for medium rare—a meat thermometer is a great tool for this).
Remove duck from the pan allow to rest for five minutes.
Meanwhile, deglaze pan with wine and reduce until syrupy.
Add in the rest of the ingredients and simmer gently until thickened, three to four minutes. Season with salt. Strain sauce.
Slice duck and serve with pan sauce.
Note: This recipe provided with permission from kosher.com.
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