Seared duck breast with roasted peaches
- Prep Time 20 minutes
- Cook Time 30 minutes
- Two Long Island Pekin Duck Breasts, wrapping removed, patted dry, and fat side scored*
- Two whole peaches, washed, dried, halved and pits removed
Render the duck breasts:
- Using a non-stick pan large enough to hold the two breasts, place the pan over medium-low heat. Add the duck breasts fat-side down, and render the fat from the breasts slowly, so that the fat in the pan does not color
- Reserve melted fat in some heat-proof container so that you can cook with it another time. Stop rendering when the breasts are golden brown and there remains a thin layer of fat to protect the flesh.
- Finish cooking the duck on a medium-low grill or in a 300°F oven, cooking until the flesh reaches an internal temperature of 125°F (duck is best served rare/medium rare). Rest before sliced to serve with roasted or grilled peaches.
To cook peaches:
- Add peach halves to a saute pan and roast until browned, or grill over medium-low heat until browned.
*to score duck, place each breast fat-side up. Using a sharp knife, draw a line diagonally across the breast, penetrating the fat with the knife but NOT cutting into any flesh. Lightly cut lines all down one side, and then cut the same lines down the length of the breast in the other direction, so that you form cross-hatched lines (it will look like the breast fat is lightly cut into diamonds).