Seared Duck Breast with Orange and Mint

Ingredients

• 2 whole duck breast
• 2 medium orange
• ¼ cup fresh mint leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, cutting through the fat but not the meat. Pat dry with paper towels and season both sides with the 1 tsp salt and 1/2 tsp black pepper.

2. 2

   Place the duck breast skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deeply golden and crisp, about 8-10 minutes. Pour off excess fat as it renders.

3. 3

   Flip the duck and cook the flesh side for 3-4 minutes for medium-rare, or until it reaches your desired doneness. The meat should feel firm but springy when pressed.

4. 4

   Transfer the duck to a cutting board and let it rest for 5 minutes. While it rests, slice one orange into thin rounds and juice the other orange into a small bowl.

5. 5

   Slice the rested duck breast thinly against the grain. Arrange the orange slices on a plate, top with the duck slices, and drizzle with the orange juice. Garnish with the 1/4 cup fresh mint leaves before serving.

6. 6

   Serve immediately, with extra mint and orange slices on the side if desired.

Tools you’ll need

• skillet
• sharp knife
• cutting board
• paper towels

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