In part two of my "Duck 2 Ways Dinner", I utilized the Duck Breasts (in my other recipe I used the duck legs). For this recipe, I made a delicious marinade with Red Wine, Oil, and Various Spices...I let the duck breasts marinate for about 4 hours in the fridge, and then seared them so that the skin was super cripsy, but the inside remained moist and tender. This is a great recipe to test out if you're learning the art of cooking duck breasts.
A quick cheat sheet:
- You start by heating up a pan - no oil! Once the pan is hot, you add your duck breast, skin side down.
- Cook until the fat has rendered out, and your skin is golden brown and crispy.
- Turn the duck breast over, and cook just a few more minutes on the other side.
- Remove from the pan and let rest 5-10 minutes before carving.
Red Wine Seared Duck Breasts
Duck Breasts Marinated in a Red Wine and Delicious Spice mixture and then seared to perfection.