Seared Duck Breast with Horseradish Cream
Perfect for Thanksgiving.
Prep time
20 min
Serves
2 ppl
Cook time
20 minutes
Ingredients
1 DUCKCHAR Moulard duck breast
Kosher salt
freshly ground black pepper
2 tablespoons prepared horseradish or freshly grated horseradish root
3 tablespoons sour cream
Paprika, a pinch
Cooking Directions
Step 1 - Score skin of duck breast. Scoring is key to crispy skin because it allows the fat to render during the cook, so take your time and add as many scoring lines as you can. Be careful, though, and avoid cutting into the meat. A good rule of thumb is that if you can see the meat through the scoring lines, you’ve cut too deep.
Step 2 - Season both sides of duck breast with kosher salt and pepper.
Step 3 - In a cast-iron or steel skillet, place duck breast skin-side down and cook over moderately-high heat. Pan-sear until skin is thin, crispy and golden. As duck breast cooks, continuously ladle out rendered duck fat.
Step 4 - Flip duck breast; continue to cook, skin-side up, until internal temperature reaches 131ºF and then immediately transfer to a plate. (The entire cooking process should take 7 to 10 minutes.)
Step 5 - Loosely cover duck breast with aluminum foil and allow to rest, 5 minutes. (During this time, the internal temperature will rise to 135ºF for a perfect medium-rare finish.
Step 6 - In a small bowl, whisk together horseradish and sour cream; garnish with a sprinkle of paprika. Slice duck breast and serve with horseradish cream on the side.
