Pan Roasted Duck Breast

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I had never cooked Duck before - found this recipe on the net and sounded too easy.. was VERY easy and tasted fantastic!
Cannot recommend high enough!!!

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I tried duck at a restaurant for the first time last spring and then again at a different restaurant this summer. I love to try to make foods I have in restaurants but everyone warned me that duck is "greasy"! Hah! This was very good and even my husband, who does NOT like to try new recipes likes it. For those who have never had duck this is an easy almost foolproof recipe. And guess what... it doesn't taste like chicken!

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This recipe was great to achieve a tasty &juicy duck breast. The resting phase after cooking in oven really makes a difference in making sure the meat is tender.

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I never cooked duck breast before.....thank you Emeril for a quick, easy and delicious recipe for my first attempt.

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My family loves duck and I almost always order it as an appetizer or entree when dining out. So we had these duck breasts along with a first attempt at making duck legs confit. It was great and I have since made this recipe with just the duck breasts since and I have to tell everyone, that it is incredibly easy; two breasts, 4 halves, is plenty for 4 people; it is not gamey or greasy like so many people believe. It is no doubt more expensive than chicken or turkey but it is different from your typical fowl. Make it for a special dinner and be sure that you cook it medium rare and not well done! The only tweak that I did was to deglaze the pan with red wine and a touch of balsamic vinegar which made a nice, though small amount of sauce to top the duck. Also, don't be cheap when you buy duck. Go to a butcher PLEASE! Thanks Emeril!

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The recipe is fabulious. However I had to make a few changes because the duck I had came without skin. I seasoned as per recipe but then added 1 tbsp butter to pan to sear. then finished w/a white wine cream reduction. after duck is out of pan deglaze w/1/2cup good white wine then wisk in 1/2 cup cream. reduce then drizzle over duck.

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I found this recipe precisely 30 minutes before I had to have dinner ready. It was a snap since I had Emeril's Essence on the shelf. Use a good heavy skillet to sear it. Thanks Emeril!