Pan Roasted Duck Breast

The secret to this recipe is scoring the duck skin so the fat melts out during cooking, creating crispy skin—the perfect complement to the tender meat. Scoring also helps prevent the duck breast from curling up in the cooking process.

4 skin-on duck breasts, 5 ounces each
¼ cup orange juice
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ teaspoon kosher salt
fresh ground black pepper

Serve with Hazelnut Forbidden Rice, Julienne Minted Carrots, and Orange Balsamic Glaze.*

Score each duck breast by running the tip of a knife into the skin, but not into the meat, in four lines about 3/4 inch apart. Whisk together orange juice, olive oil, balsamic vinegar, salt, and pepper. Pour over duck and marinate—refrigerated—a minimum of two hours and up to overnight. Preheat oven to 350°F. Remove duck from marinade; pat dry with paper towels. Cook duck breasts skin side down in a sauté pan lightly coated with vegetable spray until skin is golden brown and crisp, about 5 minutes, turn and repeat process. Transfer duck, skin side up, to a baking pan and bake until cooked through (this may not be necessary if duck cooked through while sautéing). Remove from oven and allow to rest in a warm place about 5 minutes. Just prior to serving, thinly slice duck. To serve, spoon Hazelnut Forbidden Rice on a plate, top with sliced duck and Julienne Minted Carrots, and drizzle with Orange Balsamic Glaze.


*All recipes can be found in The Crimson Spoon: Plating Regional Cuisine on the Palouse by Jamie Callison | WSU Carson College of Business, 2013