I was first introduced to duck by my wonderful grandpa as a young girl and fell for it big time. It was wild duck and he really loved to see the look on my face every time I’d bite into a new presentation. Frog legs, snails, tongue, brains, you name it. I have recreated one version of duck, not the typical sweet kind, using three seasonings from Flavor God. Now enjoy my recipe for crispy duck breast with Flavor God!
- 1 tablespoon each of Flavor God’s Lemon, Everything and Garlic Lovers seasonings
- 2 boneless duck breasts (approx. 1 pound total – see note below)
- 2 tablespoons fat of your choice (I prefer ghee or coconut oil)
- Mix the three seasonings together in a small bowl until well incorporated
- Set aside.
- Dry your duck breasts and set aside.
- Melt half of the fat in a large sauté pan.
- Add duck breast fat side down first and cook to a golden brown.
- Lower the heat to medium.
- Flip the breasts over.
- Season with half of the seasonings.
- Add the remaining fat.
- Spoon the melted fat on top of the breasts and allow the seasonings to incorporate into the fat.
- Brown all sides of the breasts, and now and then continue to spoon the fat on top. Be sure not to over brown; turn heat down as necessary.
- Add the rest of the seasoning.
- The duck will develop a lovely crispy shell and be a beautiful dark golden on the outside.
- The temperature at which one eats their duck is a personal choice, so if you prefer rare you will want to serve it at 135F. Keep in mind that the USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria is killed – the choice is up to you.
- Once done place the breasts on a platter and let sit for 5 minutes.
- Serve with my delicious almond flour duck stuffing and sliced baked yams dusted with cinnamon or any one of my sweet potato recipes or on top of my Paleo Cauliflower Mashed Potatoes.
Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. You may find them in Whole Foods or in many supermarkets in the poultry or specialty meat sections or online.