I love duck any way you make it and easy is the best way when I am in a rush. Especially when I am making a duck breast just for little me. I have created a simple recipe that is duck breast easy stove top style and anyone can make this. Seriously it is that easy. I like to serve duck with a starch like a simple to make side such as a paleo sweet potato mash or a turnip mash.
Duck is so rich and full of flavor! Duck meat is extremely nutritious with high levels of protein and B vitamins. Weight for weight, it has less meat than chicken and turkey, but because its flavor is strong, a little goes a long way and I tend to be very satisfied with less, so this is interesting to me how this works.
Farmed duck which is domesticated from the wild mallard is actually the most common available, yet wild duck is also available in season. Farmed duck is available all year round. Wild duck is available from October to December and I try to get frozen wild year round. Wild is delicious!
Duck is popular in Chinese and Thai cuisine, as well as in European cookery. It is often paired with fruits such as oranges, raspberries, cherries, cranberries and blueberries. I do not like the fruity toppings as they tend to hide the duck flavor and are always too sweet and sugary. This is why I use a good quality sweet wine and it just adds to the flavor rather than covering it up.
I prefer duck over any bird but that is maybe because I get tired of chicken. Have you noticed how many menu items are chicken at a restaurant these days? More than any other item in most restaurants. The real reason for that is that they are mass producing the hens for our consumption at a horrible rate and under more than horrific conditions. This is why it is very important to purchase free-range chickens and even eggs. You may care to learn how to read your egg cartons.
Enjoy this paleo recipe and do let me know how it turns out by sending me a message through my contact page.
Duck Breast Easy Stove Top Style
- Per 1 medium-sized full duck breast half
- 1 tablespoon ghee or grass-fed butter (coconut oil is okay)
- 1 clove garlic (crushed)
- ½ teaspoon cracked black pepper
- 1 teaspoon onion powder
- Salt and additional pepper to taste
- 1 medium sized shallot
- 2 tablespoons sweet red wine of choice (I used Marsala)
- Note: increase the below ingredients according to how many duck breasts you choose to cook.
- Cut duck breast(s) into large thin slices, about ¾ inch thick.
- Heat fat of choice in skillet over medium heat.
- Coat duck with garlic, pepper, onion powder and salt.
- Slice shallot.
- Sauté shallot over medium heat until opaque.
- Add duck, pushing shallots to side a bit.
- Sear duck on each side over medium heat to desired tenderness.
- Add red wine to skillet and stir together.
- Blend all ingredients to incorporate the flavors.
- Cook until done to desired temperature. (I like mine medium-well and this takes around 12 minutes.)
- Remove duck and sauce and place on platter.