Pan-Seared Duck Breast
INGREDIENTS | SERVES 2
- 1 boneless whole duck breast
- salt and pepper
- 1 shallot, chopped
- 1 tablespoon butter
- 1 fresh peach, chopped with peel on
- 2 tablespoons rice vinegar
- 1 tablespoon amaretto liqueur
- ½ cup chicken broth
Preheat oven to 375°F.
Score the skin on duck breast, season both sides with salt and pepper, and sear it, skin-side down, in a sauté pan over medium-high heat for 3 minutes. Remove duck breast from sauté pan and place it, skin-side up, in a baking dish. Put the duck in the oven to finish cooking for about 5 minutes.
In the same sauté pan, cook the shallots in butter for 2 minutes; add peaches, vinegar, and amaretto.
Cook to reduce liquid by half. Add broth, and cook for 5 minutes more. Adjust seasoning with salt and pepper.
Slice the duck breast and fan the slices on a plate. Spoon the peach sauce over the meat.