Show:
Emeril Live
Episode:
Hudson Valley Foie Gras
Pan Roasted Duck Breast
Getting reviews...
- Total: 22 min
- Prep: 2 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 153
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 64 mg
- Sodium
- 222 mg
- Total: 22 min
- Prep: 2 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 153
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 18 g
- Cholesterol
- 64 mg
- Sodium
- 222 mg
Ingredients
Essence (Emeril's Creole Seasoning):
Directions
- Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding.
Essence (Emeril's Creole Seasoning):
Yield:
about 2/3 cup
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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