Crispy Duck Breast Recipe

dairy free : gluten free : grain free : refined sugar free : paleo

Crispy Pan Seared Duck Breast

INGREDIENTS 2 large duck breasts - boneless, skin on 1-2 tbsp roasted garlic duxbury salt

METHOD Gently score the fat on each breast by creating crosshatched 1/4 inch slices into the fat without cutting into the flesh.

Pat both sides of each breast dry.

Place the breasts skin side up and sprinkle with about 1-2 tbsp of black garlic duxbury salt, working the salt deeply in the the scored fat.

Flip the breasts and rub the excess salt from the other side into flesh side of the breasts.

Pre-heat a pan to medium-high heat.

Add the breasts skin side down to the pan and immediately reduce the heat to low.

Allow the breasts to continue cooking, skin side down, over low heat for about 30 minutes, until about half of the fat has rendered off.

Increase the heat to medium.

Allow the breasts to continue cooking, skin side down, over medium heat for about 5 minutes until the skin is deeply golden and crispy.

Increase the heat to medium-high.

Allow the breasts to continue cooking, skin side down, over medium-high heat for about 1 minute until the skin is brown and crispy.

Flip the breasts flesh side down, and continue cooking for about minutes, or until the internal temperature has reached an internal temp of 150 degrees.

Allow the breast to rest for about five minutes.

Cut into thin widthwise slices.