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Cajun Seared Duck Breast

Cajun Seared Duck Breast

Cajun Seared Duck Breast
Cajun Seared Duck Breast
Cajun Seared Duck Breast
Recipe By:
  • 6 duck breasts
  1. Score duck fat in a crisscross pattern. Season to taste with salt, red/black pepper/garlic powder.
  2. Heat a large sauté or gill pan. Place duck breasts skin side down.
  3. Render duck breast in own fat, approximately 1-2 minutes.
  4. Finish in 450 oven for about 15-20 minutes or until internal temperature is 160.
  5. Remove duck from pan.
*****Serve on top of Tuscan Spinach, topped with cranberry-orange glaze and serve with your favorite yams or risotto.
Cajun Seared Duck Breast
Cranberry-Orange Glaze:
Recipe By:
  • 3 medium shallots, chopped
  • 3 large stems of fresh thyme
  • 1 c. red Burgundy wine
  • 1 c. dry white wine
  • 1. Place all ingredients in saucepan, and add the following:
  • 23 oz. cranberry juice
  • 16 oz. orange juice
  • 6 oz. pineapple juice
  • ½ c. sugar
  • ½ c. raspberry puree
  • 2. Place over medium heat and reduce until the glaze coats the back of the spoon.
  • Tuscan Spinach:
  • 1 lb. cleaned fresh spinach
  • 6 T. minced or shaved garlic
  • 6 T. pimento, chopped
  • ½ c. extra virgin olive oil
  • Lemon pepper
  • 1 T. Sugar
  • Salt/black pepper
  1. In sauté pan, heat olive oil. Add garlic and pimento, sauté for 1 minute.
  2. Add spinach, cover and let simmer until reduced.
  3. Toss and add the sugar, lemon pepper, salt and pepper to taste.
*****Place on serving plate. Top with duck breasts and then pour some of the glaze over the top.

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