Smoked Duck Breast
Pan-seared duck breast with a smoky finish, served with crisp radish slices and a fresh green garnish. A quick, elegant dinner that feels special but comes together in under an hour.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 32g
Ingredients
- 2 whole duck breast
- 4 medium radishes
- 2 cups mixed salad greens
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp liquid smoke
Instructions
- 1
Score the duck breast skin in a diamond pattern, cutting through the fat but not the meat. Pat dry with paper towels and season both sides with the 1 tsp salt and 0.5 tsp black pepper.
- 2
Place the duck breast skin-side down in a cold skillet. Set over medium heat and cook until the skin is deeply golden and crisp, about 8-10 minutes. Pour off excess fat as it renders.
- 3
Flip the breast and add the 1 tsp liquid smoke to the pan. Cook for 3-4 minutes until the meat feels firm but springy, reaching medium-rare (internal temp 130°F). Transfer to a cutting board and rest for 5 minutes.
- 4
While the duck rests, thinly slice the 4 radishes and toss with the 2 cups mixed greens and 2 tbsp olive oil. Season with a pinch of salt and pepper.
- 5
Slice the rested duck breast against the grain into thin pieces. Arrange the salad on plates, top with the duck slices, and drizzle any pan juices over the top. Serve immediately.
Tools you’ll need
- skillet
- cutting board
- sharp knife
- paper towels
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