Crispy Skin Maple Leaf Farms Duck Breast

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Recipe provided by Chef Rob Wilson – The Montage Laguna Beach

Serves 4

Duck Breast

4 Maple Leaf Farms Duck Breasts – skin scored, seasoned with salt and black pepper Heat a large non-stick saute pan on medium heat. Add the duck and let the skin render until crispy, 10-12 minutes. Once the skin is crispy, turn the duck breast over and continue to cook for 2-3 minutes. Remove from heat and let rest for 10-15 minutes before slicing.

Carrot Puree

2 Jumbo carrots- peeled – chopped

1 Garlic clove – minced

1 Shallot – chopped

2 Star anise

1 T Fresh ginger – chopped

1 C Fresh squeezed orange juice

1 C Chicken stock

4 oz Duck Fat

Sea salt and pepper to taste

In a medium sauce pan, heat the duck fat and sautee the garlic, shallots, and ginger. Add the star anise, carrots, OJ and chicken stock and simmer until the carrots are fork tender. Remove from the heat and remove the star anise. Add the entire mixture to a household blender and puree until smooth. Adjust seasoning and keep warm for service.

Crispy Skin Maple Leaf Farms Duck Breast

Recipe type: Yield: Prep time: Cook time: Total time:


Crispy Skin Maple Leaf Farms Duck Breast taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Recipe provided by Chef Rob Wilson – The Montage Laguna Beach
  2. Serves 4
  3. Duck Breast
  4. 4 Maple Leaf Farms Duck Breasts – skin scored, seasoned with salt and black pepper Heat a large non-stick saute pan on medium heat. Add the duck and let the skin render until crispy, 10-12 minutes. Once the skin is crispy, turn the duck breast over and continue to cook for 2-3 minutes. Remove from heat and let rest for 10-15 minutes before slicing.
  5. Carrot Puree
  6. 2 Jumbo carrots- peeled – chopped
  7. 1 Garlic clove – minced
  8. 1 Shallot – chopped
  9. 2 Star anise
  10. 1 T Fresh ginger – chopped
  11. 1 C Fresh squeezed orange juice
  12. 1 C Chicken stock
  13. 4 oz Duck Fat
  14. Sea salt and pepper to taste
  15. In a medium sauce pan, heat the duck fat and sautee the garlic, shallots, and ginger. Add the star anise, carrots, OJ and chicken stock and simmer until the carrots are fork tender. Remove from the heat and remove the star anise. Add the entire mixture to a household blender and puree until smooth. Adjust seasoning and keep warm for service.

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