This straightforward recipe showcases the assertive flavor and succulent texture of Moulard duck breast, which makes for a wonderfully unique focus for a weeknight meal or even an intimate holiday dinner.
Pan-Seared Moulard Duck Breast with Horseradish Cream
Serves | 2 |
- 1 DUCKCHAR Moulard duck breast (approximately 1 lb)
- kosher salt and freshly ground black pepper
- 2 Tbsp prepared horseradish or freshly grated horseradish root
- 3 Tbsp sour cream
| Preparation | Score skin of duck breast. (Scoring is key to crispy skin because it allows the fat to render during the cook, so take your time and add as many scoring lines as you can. Be careful, though, and avoid cutting into the meat. A good rule of thumb is that if you can see the meat through the scoring lines, you’ve cut too deep.) Season both sides of duck breast, heavily on the skin side and lightly on the fresh side, with salt and pepper.
In a cast-iron or steel skillet, place duck breast skin-side down and set over medium-high heat; pan-sear until skin is thin, crispy and golden. As duck breast cooks, continuously ladle out rendered duck fat and reserve for other recipes. (Once it’s cooled, filter rendered duck fat and store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months.) Flip duck breast; continue to cook, skin-side up, until internal temperature reaches 131ºF and then immediately transfer to a plate. (The entire cooking process should take 7 to 10 minutes.) Loosely cover duck breast with aluminum foil and allow to rest, 5 minutes. (During this time, the internal temperature will rise to 135ºF for a perfect medium-rare finish.)
In a small bowl, whisk together horseradish and sour cream; garnish with a sprinkle of paprika. Slice duck breast and serve with horseradish cream on the side.