Seared Duck Breasts With Blood Oranges

1 Fork at best

• fantslake

• CT, USA...

• 2/21/2021

我将改变乳房的准备。我那时d it from by standing at the elbow of a fine chef who owns and manages and chefs at the finest French restaurant in St. Paul, Minnesota. You bring a saute' pan to high heat, not enough to char or burn the duck but enough to brown. Score the skin of the room temperature duck breast and rub with salt and pepper. Only salt the flesh side. Now, place equal amounts of white flour and corn flour/starch in a small bowl and mix together. Place the flours into a tea strainer and hold it over the skin side of the scored, salted and peppered duck breast and tap the edge of the strainer to dust that side. Gently pat the flour onto the duck breast. Place the skin side down into the hot pan and saute for as long as it takes to brown the skin and crisp it. Pour off the fat as it accumulates. When the skin is browned and crisp flip the breast over for 2-3 minutes only. Remove from the pan and allow it to rest for 5 minutes. Slice it on an angle. It will be rare in the center and crisp on the skin side. You may use any treatment after this point...cherry sauce, orange glaze.

• calipuppy

• Minneapolis, Mn.

• 2/13/2018

Simple, few ingredients, very good. Couldn't find blood oranges, Cara Cara oranges worked well. Cooked duck on low 20 min, watching color on dear, ended up longer on fat side than indicated to render out most fat, then 2 minutes on other side as indicated. After resting, perfectly med rare. Added chopped spinach as a side, nice accompaniment.

• cathy_in_maryland

• Frederick, MD

• 2/13/2017