Name: Pan Roasted Duck Breast
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 6 servings
Ingredients: 3 duck breasts; Essence, recipe follows; 1 tablespoon olive oil; 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

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.

Recipe Courtesy of Lauren Groveman

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Pan Roasted Duck Breast

Essence (Emeril's Creole Seasoning):

Essence (Emeril's Creole Seasoning):

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