Every time I cook duck it feels like a special occasion. Duck breast is the rarest of all the breasts, in more ways than one- It’s actually RED meat and it is supposed to be eaten medium rare. I love the flavor of duck breast and the fatty top layer makes for a beautiful golden crust.

 

For the duck breast:

-1 duck breast; crosshatched through fat
-Salt and fresh cracked pepper
-Vegetable oil; as needed

For the gastrique:

-1/4 cup of red wine
-Duck drippings
-1 sprig of thyme
-1 sprig of rosemary
-1 sprig of sage
-2 tablespoons of cherry jam
-2 whole blood oranges; juiced

For the duck breast:

Preheat oven to 400˚. Add a small amount of oil to a pan over high heat and wait until oil is helicoptering. Add duck breast and sear on one side for five minutes or until crispy and browned. As duck fat collects in pan, pour into a separate bowl to save. Flip duck and, while in the same pan, transfer to oven. Cook for eight minutes and remove, allowing duck to rest for five minutes. Pour all remaining duck drippings into bowl and set aside.

For the gastrique:

Preheat oven to 400˚. Add a small amount of oil to a pan over high heat and wait until oil is helicoptering. Add duck breast and sear on one side for five minutes or until crispy and browned. As duck fat collects in pan, pour into a separate bowl to save. Flip duck and, while in the same pan, transfer to oven. Cook for eight minutes and remove, allowing duck to rest for five minutes. Pour all remaining duck drippings into bowl and set aside.


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