| Total: | 22 min |
| Prep: | 2 min |
| Cook: | 20 min |
| 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 153 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 64 mg |
| Sodium | 222 mg |
Reviews
Recipe is super easy and makes the perfect duck breast! Highly recommend!