Crispy Duck

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Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 527kcal

Ingredients

2 Duck Breast
4 sprigs Fresh thyme plus more for garnish
4 Dinner rolls warmed in the oven if desired

Pomegranate Mostarda

3/4 cup Pomegranate seeds plus more for garnish
1/4 cup Orange juice
1 cup Water
1 tbsp Granulated sugar
2 tbsp Stone ground mustard to taste

Seared Arugula

8 oz Big Leaf Arugula Root ends trimmed off about 1 inch and rinsed very well to remove sand

US Customary - Metric

Instructions

Place the duck breast skin side up on a cutting board. Score the fat side of the breast in a criss cross pattern then season both sides well with salt and pepper.
Place the duck breast fat side down in cast iron skillet or saute pan over medium heat. Once the duck fat starts to render out add the thyme sprigs. Baste the duck with the rendered fat by spooning it over the breast. Let the duck cook until the fat renders and becomes crispy.
(You will need to remove the rendered duck fat as needed from the pan as it cooks otherwise it will really build up. Place the rendered duck fat in a jar or container and save it in the refrigerator for future cooking use if desired).
In the meantime, add the pomegranate seeds, orange juice, water, and sugar to a saucepan over medium heat. Bring to a simmer until the flavor concentrates. Then strain out the seeds and return the liquid to the saucepan with the mustard. Simmer until the liquid reduces and thickens to a creamy consistency. Then set aside.
Once the skin side is nice and crispy turn the breast over and cook on the other side to your desired temperature using a thermometer. Let rest for 10 minutes before slicing.
Medium rare or medium is the customary temperatured.
(130 degrees - medium rare, 140 degrees - medium, 150 degrees - medium well, 160 degrees - well done)
Heat a nonstick pan on high heat. Once the pan is very hot, add 1 teaspoon of duck fat to the pan. Add the arugula and toss in the pan for about 20 to 30 seconds so the arugula is just barely wilted. Remove from the pan immediately and season with salt to taste.
Serve the sliced duck with mustarda and arugula. Garnish with thyme and pomegranate seeds. Serve with bread.

Notes

Pro Tips: Save the duck fat for future cooking it is a delicacy.

Make sure you really take the time to get the skin crispy. Watch the heat and adjust it accordingly. The duck is started in a cold pan so the fat can slowly render and become crispy while the inside slowly cooks and doesn't burn before the inside cooks. Find the sweet spot.

Nutrition