Pan-Seared Duck Breast with Orange Gremolata

Ingredients

• 200g skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 navel oranges, zested (finely) and juiced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil

Method

1. 1Place duck breasts in a cold, dry heavy-bottomed skillet and turn heat to medium-low to render fat slowly without burning the skin.
2. 2Cook skin-side down for 6 to 8 minutes, tilting the pan occasionally to baste the meat with the rendered rendering fat until the skin is deeply golden and crisp.
3. 3Flip the duck and cook for 3 to 5 minutes longer until the thick end reaches 125°F for medium-rare, then remove from heat to rest.
4. 4While the duck rests, combine the orange zest, juice, chopped parsley, minced garlic, and tablespoon of oil in a small bowl to create the gremolata.
5. 5Slice the rested duck breasts diagonally against the grain into half-inch thick medallions.
6. 6Plate the fanned duck slices and spoon the fresh orange gremolata generously over the top.
7. 7Drizzle with any remaining pan fat if desired and serve immediately to maintain contrast between hot meat and fresh garnish.

Nutrition per serving