Juicy duck breast
1 serving
20 minutes
Juicy duck breast is an exquisite dish reflecting the skill of the recipe's author. The duck, tender inside and crispy outside, gains a special flavor from aromatic rosemary, garlic, and pickled green pepper. First, the skin of the duck is scored to allow the fat to render evenly, filling the dish with a rich aroma. Searing in a dry hot pan gives a golden crust while butter with ground ginger adds depth to the flavor. The final roasting in the oven completes the symphony of textures, turning the meat into a culinary masterpiece. It pairs perfectly with berry sauces or fragrant sides. The dish is served in thick slices, conveying rich taste and warmth of home cooking.
1
Crush the garlic with a chef's knife.
- Garlic: 25 g
2
Make incisions on the skin of the duck breast.
3
Place the duck skin-side down on a dry hot skillet and salt it.
- Duck breast: 300 g
- Sea salt: to taste
4
Once the fat is rendered from the skin, add green pepper, garlic, and rosemary to it.
- Pickled green peppercorns: 6 pieces
- Garlic: 25 g
- Fresh rosemary: 1 sprig
5
After 3-5 minutes (when the skin turns rosy), flip the breast and reduce the heat to medium.
6
Add a piece of butter.
- Butter: 15 g
7
Add ground ginger to the oil.
- Ground ginger: 0.5 teaspoon
8
Fry for about 5 more minutes, basting the breast with fat.
9
Place garlic, pepper, and rosemary in a baking dish.
- Garlic: 25 g
- Pickled green peppercorns: 6 pieces
- Fresh rosemary: 1 sprig
10
Place the duck on top and send it to the oven preheated to 160 degrees.
11
In 8 minutes, the duck is ready. Slice thickly and serve.
