Ingredients
- 2 Duck Breast
- 4 sprigs Fresh thyme plus more for garnish
- 4 tbsp Wild Lingonberry sauce or more if desired (substitute red currant jelly if needed)
- 4 Dinner rolls warmed in the oven if desired
Instructions
- Place the duck breast skin side up on a cutting board. Score the fat in a criss cross pattern then season both sides well with salt and pepper.
- Place the duck breat fat side down in cast iron skillet or saute pan over medium low heat. Let the duck cook until the fat renders and becomes crispy. 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. (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).
- 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)
- Serve the sliced duck with ligonberry sauce and bread. Garnish with thyme.
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.
Wild Lingonberry sauce can be found with the jelly's or jams.
Nutrition
Calories: 222kcal | Carbohydrates: 16g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 180mg | Potassium: 341mg | Fiber: 1g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 6mg
Pan Seared Duck Breast
Ingredients
- 2 Duck Breast
- 4 sprigs Fresh thyme plus more for garnish
- 4 tbsp Wild Lingonberry sauce or more if desired (substitute red currant jelly if needed)
- 4 Dinner rolls warmed in the oven if desired
Instructions
- Place the duck breast skin side up on a cutting board. Score the fat in a criss cross pattern then season both sides well with salt and pepper.
- Place the duck breat fat side down in cast iron skillet or saute pan over medium low heat. Let the duck cook until the fat renders and becomes crispy. 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. (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).
- 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)
- Serve the sliced duck with ligonberry sauce and bread. Garnish with thyme.
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.
Wild Lingonberry sauce can be found with the jelly's or jams.
Nutrition
Calories: 222kcalCarbohydrates: 16gProtein: 24gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 87mgSodium: 180mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 108IUVitamin C: 9mgCalcium: 47mgIron: 6mg
Tried this recipe?Let us know how it was!