DUCK BREAST, BRINED & PAN-SEARED
- 1/3 cup soy sauce
- 2 tablespoon lime juice
- 5 garlic cloves, paste
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon paprika
- ½ teaspoon oregano
- 2 tablespoon vegetable oil
- 1 teaspoon light sesame oil
- 2 tablespoon cilantro leaves
- 6 ea, 6 oz. boneless duck breasts
serve with Pumpkin Butter, optional
- 2 gallons cold water
- 1 cup sea salt
- 6 duck breasts (5-7 ounce)
- small amount vegetable oil for crisping and rendering fat
Combine ingredients and place in Ziploc bag; place rinsed duck breasts in marinade and place in refrigerator for 2 hours, turning bag 2 times during marinade time.
Remove from brine, pat dry on paper towel. Cleaned off excess perimeter fat and sinew. Score the breast through the fat but do not cut meat. Place on rack over sheet pan; refrigerate uncovered a minimum of 2 hours and up to 2 days before using.
Remove oven-charged (heated) sauté pan to high flame on stove; add small amount vegetable oil and place duck breasts, skin side down in pan; cook to crisp and render fat; drain off excess fat. Remove from pan to heated oven pan, skin side down and place in 400ºF oven; roast for approximately 8-10 minutes (internal temperature 150ºF); remove/rest 5 minutes before slicing.