Moulard Duck Breast with Chimichurri
Prep time
20 min
Serves
2 ppl
Cook time
20 min
Pro Tip: DUCKCHAR is best served medium-rare
Ingredients
1 DUCKCHAR Moulard Duck Breast
Kosher salt (to taste)
Pepper (to taste)
1/4 cup chopped cilantro
1/4 cup chopped parsley
4 garlic cloves
2 tablespoons oregano
3 teaspoons crushed red pepper
1/2 teaspoon cayenne pepper
1 tablespoons red wine vinegar
1/2 cup olive oil
Cooking Directions
Step 1 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. Salt and pepper to taste.
Step 2 - In a bowl, combine blend with olive oil and let sit for 25 minutes. Add more olive oil if you prefer a more oil-based chimichurri.
Step 3 - Score skin of DUCKCHAR Moulard Duck Breast. This step is perhaps the most important so take your time. Scoring the skin allows the fat to render out during the cook. The more scoring lines, the better - just be sure not to cut into the meat. Season both sides with salt and pepper.
Step 4 - Preheat an oven safe pan over moderately high heat on the stove top.e like to use a cast iron skillet. Begin the pan roasting process by searing the duck breast skin side down. As the duck breast cooks, fat from the skin will render out. Ladle out the rendered fat continuously. Sear the duck breast until the skin is reduced to a thin, crispy, golden layer. This step takes 8 - 10 minutes.
Step 5 - Preheat oven to 400 degrees F. Carefully transfer the pan to the oven and cook duck breast skin side up until the internal temperature of the duck breast reaches 131 degrees F. This pan roasting step will take 7 - 15 minutes depending on your oven.
Step 6 - Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow to rest for 5 - 10 minutes. During this resting period, the internal temperature of the pan roasted duck breast will rise to 135 degrees F for a perfect medium rare finish. Cut duck breast into thin slices and top with chimichurri. Serve and enjoy.
