Duck breast in the oven
1 serving
25 minutes
Duck breast in the oven is an exquisite and aromatic recipe where classic duck combines with notes of sumac, garlic, and rosemary. This dish has roots in haute cuisine traditions, where the tender duck meat reveals its depth of flavor through proper roasting and balanced spices. The skin of the breast becomes golden and crispy while retaining the juiciness of the meat. Exquisite sumac adds a light citrus tang, rosemary brings a savory aroma, and garlic enhances the richness of flavor. It is best served with a light side dish like roasted vegetables or mashed potatoes. This is an ideal option for a festive dinner that will captivate gourmets with its elegance and depth of taste.
1
Crush the garlic with a chef's knife. Break the rosemary sprig in half.
- Garlic: 20 g
- Fresh rosemary: 1 sprig
2
Make cuts on the duck skin without damaging the fillet.
3
Place the fillet skin-side down on a dry hot skillet. Season with salt.
- Sea salt: to taste
4
Season with sumac.
- Sumac: 0.5 teaspoon
5
Add garlic and rosemary to the melted fat.
- Garlic: 20 g
- Fresh rosemary: 1 sprig
6
Once the skin is nicely browned, flip it and salt. Season with sumac.
- Sea salt: to taste
- Sumac: 0.5 teaspoon
7
Reduce the heat to medium and add butter.
8
After 3 minutes, remove from heat. Place garlic and rosemary in the baking dish.
9
Place the duck on top and send it to a preheated oven at 160 degrees for 10 minutes.
10
Transfer to a plate, slice, and serve.
