Pan-Seared Duck Breast
Duck meat is good with fruit, and this recipe uses peaches in the sauce, which is finished in the same pan the duck was cooked in for enhanced duck flavor. Serve with Braised Red Cabbage and polenta.
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.
