Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 12 - 16 oz. duck breast*
- 1 Tbsp. olive oil
- Salt and pepper
- Cranberry Coulis** (see below)
Preparation:
1. Heat oven to 350 degrees.
2. Using a very sharp knife, score the skin of the duck breast in a cross-hatch pattern creating a series of diamonds about 1/2-inch square. (Note: Be careful not to cut all the way through to the meat!)
3. Season both sides of breast(s) generously with salt and pepper.
4. Heat oil in an oven proof skillet over medium-high heat. Brown breast skin-side down - about 6 minutes.
5. Turn breast over, place in the oven, and cook for about 15 minutes for medium rare or 25 minutes for well done.
6. Remove from pan and tent with foil.
7. Slice breast(s) into 1/2-inch slices across the grain and serve drizzled with sauce.
*Note: A Muscovy breast is perfect, but any duck breast will work, figure 6 to 8 ounces per serving.
**Note: Cranberry Coulis recipe here.
