This savory and succulent Seared Duck Breast recipe is courtesy of Executive Chef Ülfet Özyabasligil Ralph at The Lodge on Little St. Simons Island.
Seared Duck Breast
Author: Executive Chef Ülfet Özyabasligil Ralph at The Lodge on Little St. Simons Island
- 8 duck breasts, skin on
- Salt and pepper, for seasoning and to taste
- 2 cups orange juice
- ¼ cup Champagne vinegar
- 1 shallot, peeled and sliced
- 1 tablespoon chopped tarragon
- 1 star anise
- 6 juniper berries
- 1 teaspoon pink peppercorns
- 2 tablespoons heavy whipping cream
- 1 cup high-quality salted butter*, cubed
- Garnish: Fresh tarragon and olive oil*
- Preheat oven to 375°. Line a rimmed baking sheet with foil. With a sharp knife score skin of duck breasts without disturbing the flesh. Season with salt and pepper.
- Heat a 12-inch cast-iron skillet on medium heat. Add duck breasts, in batches, skin side down, (render the fat slowly) until the skin turns golden brown. Turn and sear another 2 minutes. Remove breasts from the pan and let rest about 30 minutes. Carefully transfer rendered fat to a heat-proof container to cool. Duck fat may be saved for another use.
- In a saucepan, combine orange juice, champagne vinegar, shallot, tarragon, star anise, juniper berries, peppercorns, and cream. Bring to a boil over medium-high heat. Reduce to a simmer, and continue cooking until liquids have reduced by a third. Slowly add butter, whisking to combine. Strain the sauce, season with salt and pepper to taste, and keep warm.
- Place duck breasts on prepared baking sheet. Bake for 10 minutes or until a meat thermometer inserted in thickest portion registers 135° (for medium-rare), or desired level of doneness. Let stand for 5 minutes before serving. To serve, thinly slice duck breast, and drizzle orange sauce on top. Remaining sauce may be served on the side. Garnish with fresh tarragon and a drizzle of olive oil.
*We use Plugrá and Batistini Farms.