This is more of a technique than a recipe. Starting the meat in a cold pan may feel counterintuitive, but this preparation delivers a crisp skin, tender and flavorful meat, and rendered fat that you can reserve for sauce or for roasting potatoes. Cook the breast to an internal temperature of about 140° for medium doneness or 170° for well done.
Serves 2
Begin by scoring the duck breast: Make small cuts through the skin in one direction, then go back and slice the other direction to make a grid pattern.
Sprinkle the breast heavily with pepper and salt. Place the duck, skin-side down, in a cast-iron pan. Turn the heat to medium. In a few minutes, the breast will begin to render fat. Continue cooking for 8 to 10 minutes.
Flip the breast over and cook for 6 to 8 minutes on that side until a meat thermometer measures 140° for medium doneness. Place the breasts on a plate to rest for 5 to 7 minutes.
Return the pan to medium heat. Pour in the wine and orange juice and reduce by about a third. Whisk in the butter and add a pinch of salt.
Slice breasts cross-wise into ½-inch pieces. Pour the reduction over top. Serve warm.
Edible Michiana original recipe
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