Dinner with mtbchick :: Seared Duck Breast
Gourmet dinners are best made at home. They cost a fraction of a 5 star restaurant bill, and it’s fun to prepare good food with loved ones. We’re on a kick here in the mtbchick test kitchen, and together with Alex Boone, we’ve created an amazing duck dish.
The vegetables must be prepared in advance the duck, which takes less than 10 minutes to cook. The purity and delicousness of this simple duck recipe will blow your mind.
Enjoy with a nice dark red wine or beer.
Seared Duck Breast
1/2 – 1 Duck breast per person, with skin
Hèrbes de Provence
Redmond’s Sea Salt of Pink Himalayan Sea Salt
Rinse breasts and pat dry. Score skin with sharp knife 1cm apart (to help render the fat through the skin). Season with Hèrbes de Provence and Sea Salt. Heat cast iron skillet on medium high heat then add duck breast skin side down and cook for 5 minutes. Transfer breasts to baking dish, skin side up, and pour rendered fat over the breasts. Bake for 5-6 minutes at 425° F. Remove from oven and slice into 1/4″ thick slices.
Plate with vegetables (recipes below) and savor each bite for as long as possible. You won’t regret eating this meal slowly.
Gingered Fingerling Potatoes
Fingerling potatoes (enough for 2-3 per person depending upon size)
Redmond’s Sea Salt
Fresh Sage Leaves, 3-4 large, minced
Halve enough fingerling potatoes for 3-4 slices per person. Place in bowl and toss in Olive Oil. Potatoes should be lightly coated in Olive Oil. Sprinkle salt, powdered ginger and minced sage leaves over potatoes and mix thoroughly. Place potatoes inside down on aluminum foil on a baking sheet and bake for 15-20 minutes at 425° or until the tops and edges appear crispy.
Oven Roasted Haricots Verts
1 handful of Green Beans or Trader Joe’s Haricots Verts per person
2 Cloves thinly sliced garlic
Redmond’s Real Salt
Place all ingredients in a Pyrex or similar cooking dish. Can be cooked at same time as Potatoes. Cook for 15 minutes for crunchy nearly raw beans, or for up to 30 minutes for softer beans with brown roasted edges.