Seared Duck Breast & Blood Orange
Servings 2
Ingredients
Duck Breast
- 2 duck breast trimmed and scored
- 1/4 tsp sumac
- 1/4 tsp coriander
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tsp oil
Blood Orange Glaze
- 1/4 cup blood orange juice 1 orange
- 1 blood orange segmented
- 1 tbsp honey
- 1 tsp balsamic vinegar
- cilantro to garnish
Instructions
Duck Breast
- Preheat the oven to 350 degrees. Trim and score the duck breast. Mix the dry ingredients together and coat both sides of the breast. In a small skillet heat the oil over medium heat. When the oil shimmers, add the duck skin side down to the pan. When the skin turns brown, put the pan in the oven. Cook for 4-5 minutes and flip the duck over. Cook another 8-10 minutes or until the duck reaches 130 degrees medium rare. Remove from oven and rest while making the sauce. Slice the duck and serve with sauce.
Blood Orange Glaze
- Pour any fat out of the pan and place over medium high heat. Add the orange juice, segments, vinegar, and honey. Reduce until thickened. Serve with the duck and garnish with cilantro.