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Wine and Lemon-Glazed Seared Duck Breast


Foodies, this one’s for you! Huge in presentation and short in preparation.


Prepare the Duck

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Prepare a large frying pan. Score the duck breasts (lightly slice into the skin without cutting through to the meat). Season lightly with kosher salt and pepper.
3. Lay the duck breasts skin-side down in the frying pan. Turn heat to medium high. This will render the fat between the skin and the meat. Sear the duck for six minutes. Turn over and sear one to two minutes.
4. Transfer the duck breasts to a 9×13-inch (20 x 30cm) baking pan and bake for 7–10 minutes for medium rare.


The candied lemons and lemon simple syrup can be prepared two to three days in advance, but the seared duck breast tastes best when served fresh.

Prepare the Candied Lemons

1. In a large frying pan, combine the sugar, juice of one lemon, and water. Bring to a boil over medium heat, stirring until sugar is dissolved. (The result will be a lemon simple syrup.)
2. Lower heat to a simmer. Add lemon slices from the second lemon in a single layer and cook about 15 minutes. Turn slices occasionally.
3. Using tongs, transfer the lemon slices onto Gefen Parchment Paper to cool. Set aside, reserving the lemon simple syrup for the duck glaze.

Prepare the Glaze

1. Mix all ingredients in a small saucepan over low-medium heat. Stir until slightly thickened.

To Serve

1. Lay seared duck breasts on a serving platter. Drizzle with lemon glaze. Top with candied lemon slices.