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Seared Duck Breast with Pan Sauce


Watch Naomi Nachman and Aviva make this delectable duck dish here!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Prepare the Brine

1. Whisk all the brine ingredients together and immerse the duck. Place in the fridge for 3-4 hours.

Prepare the Duck

1. Remove the duck from the brine, pat dry, and season with salt.
2. Place in a cool sauté pan, skin side down. Render skin until dark golden brown, (about 20-30 minutes or 5-10 if they are smaller duck breasts), draining fat occasionally. (Fat can be saved for later use.)
3. When skins are nice and dark, flip duck (the internal temperature should read 128 degrees Fahrenheit for medium rare—a meat thermometer is a great tool for this.) If your duck breasts are large, finish them in the oven at 400 degrees Fahrenheit for eight to 10 minutes.
4. Remove duck from the pan and allow to rest for five minutes.
5. Meanwhile, deglaze pan with wine and reduce until syrupy.
6. Add in the rest of the ingredients and simmer gently until thickened, 3-4 minutes. Season with salt. Strain sauce.
7. Slice duck and serve with pan sauce.