Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade Recipe

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Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade
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Ingredients
7
Count
Nutrition
1426
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 to 400 degrees F.
  2. First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
  3. Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
  4. I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
  5. Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
  6. Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
  7. Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
  8. Do NOT turn your breasts. It still should be skin side down.
  9. Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
  10. -.
  11. Balsamic Onion Marmalade.
  12. In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
  13. Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
  14. Season to taste with salt and pepper and set aside to cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1425.57 Kcal (5969 kJ)
Calories from fat 205.2 Kcal
% Daily Value*
Total Fat 22.8g 35%
Cholesterol 1086.8mg 362%
Sodium 830.16mg 35%
Potassium 534.93mg 11%
Total Carbs 55.19g 18%
Sugars 42.92g 172%
Dietary Fiber 3g 12%
Protein 214.3g 429%
Vitamin C 33.3mg 56%
Iron 31.2mg 173%
Calcium 153.9mg 15%
Amount Per 100 g
Calories 122.57 Kcal (513 kJ)
Calories from fat 17.64 Kcal
% Daily Value*
Total Fat 1.96g 35%
Cholesterol 93.44mg 362%
Sodium 71.38mg 35%
Potassium 45.99mg 11%
Total Carbs 4.75g 18%
Sugars 3.69g 172%
Dietary Fiber 0.26g 12%
Protein 18.43g 429%
Vitamin C 2.9mg 56%
Iron 2.7mg 173%
Calcium 13.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.8
    Points
  • 31
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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