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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By buttafly74
sacramento, CA
on May 19, 2012
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Very easy to make. Simple instructions. Made with spinach salad & jasmine rice as the sides. Very good !!!! I will make this again.
By jessalynn1984
on March 13, 2012
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This was really easy (granted it's kind of a pain making the seasoning, but once you have that you can save the leftovers to use in another recipe. However, I did expect it to be spicier, but it was still good. It might also help to cut the skin (which I've seen in other recipes, because I did not feel like much of the spices really got into the meat.
By CGLongo
on January 22, 2012
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OH MY GOSH!!! Just made this recipe and cannot get enough. Used wild duck just shot yesterday and yum yum yum. Recipe too easy. Only bad thing was I splattered my LSU sweatshirt with grease.
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