Cajun Seared Duck Breast
- Score duck fat in a crisscross pattern. Season to taste with salt, red/black pepper/garlic powder.
- Heat a large sauté or gill pan. Place duck breasts skin side down.
- Render duck breast in own fat, approximately 1-2 minutes.
- Finish in 450 oven for about 15-20 minutes or until internal temperature is 160.
- Remove duck from pan.
*****Serve on top of Tuscan Spinach, topped with cranberry-orange glaze and serve with your favorite yams or risotto.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/cajun-seared-duck-breast/
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