Pan Roasted Duck Breast

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Hudson Valley Foie Gras

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
--
Yield:
6 servings

Times:

Prep: 2 min
Inactive Prep: --
Cook: 20 min
Total:: 22 min

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Ingredients

3 duck breasts
Essence, recipe follows
1 tablespoon olive oil

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):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Pan Roasted Duck Breast
Barbara Colonial Heights, VA 01-25-2009
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Everything its Quacked up to be!
Rated: 4 stars out of 5

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! Read more
recipe Pan Roasted Duck Breast
Linda Miami, FL 03-24-2008
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Yummy, juicy duck
Rated: 5 stars out of 5

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.Read more
recipe Pan Roasted Duck Breast
PAT Chicopee, MA 01-19-2007
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Easy & soo good
Rated: 5 stars out of 5

I never cooked duck breast before.....thank you Emeril for a quick, easy and delicious recipe for my first attempt.
recipe Pan Roasted Duck Breast
susan ft lauderdale, FL 01-09-2007
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Fabulous Recipe!
Rated: 5 stars out of 5

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!Read more
recipe Pan Roasted Duck Breast
julie nashville, TN 12-14-2006
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Duck breast
Rated: 5 stars out of 5

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.Read more
recipe Pan Roasted Duck Breast
RACHELLE San Francisco, CA 09-29-2004
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Super Easy and Good
Rated: 5 stars out of 5

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!Read more