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Puccini-style Roasted Duck BreastA web-exclusive recipe from Italian Cooking and Living
- 2 boneless duck breasts, 1 pound each
- 3 tablespoons extra-virgin olive oil
- salt
- 1/2 cup duck demi-glace*
Preheat oven to 450. Place a sheet of plastic wrap large enough
for both duck breasts to lie next to each other on a flat surface. Place the duck
breasts on the plastic wrap and cover with another sheet of wrap. Lightly pound
the duck breasts with a meat mallet until they are an even thickness. Remove and
discard plastic. Season each breast with salt. In a large cast iron skillet, heat
the olive oil over medium-high heat. Sear the duck breasts on both sides, about
2 minutes per side. Place the pan in the oven and roast until the duck reaches
desired doneness, about 20 more minutes.
Meanwhile, prepare the sauce. In a small frying pan, heat the
duck reduction until a syrupy consistency is obtained. Turn off the flame and
reserve. Remove the duck breasts from the oven and place on a cutting board. Slice
on the diagonal into 6 slices per breast. Arrange on a plate and drizzle with
the duck reduction. Serve hot with sauteed vegetables. Serves 2
*Making your own demi-glace is a laborious process. Instead,
purchase some at your nearest gourmet store.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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