This is an incredibly rewarding recipe and one I like to make any given night, let alone a holiday. Some people think of duck as a specialty, so it seems to be served less often at the home table. Duck has a flavor of itself and I prefer to allow that flavor to shine. This goes perfect with my Paleo Stuffing!
- 4 duck breasts or 4 duck leg quarters (leg and thigh) – boneless is optimum but not at all necessary
- 1 tablespoon grass-fed butter or Ghee
- 1 tablespoon coconut oil
- Salt and pepper to taste
- NOTE: If you are serving just two people, cut the ingredients in half if you do not want leftovers
- Preheat the oven to 300°F.
- Melt the fats in a large skillet over high heat.
- Place cleaned and dried duck in the skillet.
- Allow to “sizzle” in the fats to achieve a dark brown color.
- Lower the heat so as not to allow the fats to splatter all over. Add some salt and pepper. This will cook for approximately 6 minutes.
- Turn the duck over and do the same with the other side. Add some salt and pepper. This will cook for approximately around 6 minutes.
- You will notice a lot of fat accumulating in the skillet. This is exactly what should happen.
- Once both sides are dark brown place the pieces upright in a Pyrex dish.
- Leave the fat in the skillet for NOTE below or save for my Paleo Stuffing, or save for future use.
- Place the duck in the oven and gauge doneness by internal temperature.
- Your duck will be very rare at 120°F, rare-medium at 125°F and if you are like me go even a tad higher at 135°F.
- Take your duck out to sit untouched for 5 minutes with foil on top to keep warm.
- Cut or place on plates and serve.
I will often take my duck slices and sear them again quickly in the hot duck fat to get the crispy texture and flavor I adore.