Brown Butter Duck Breast Recipe
Introduction
Indulge in the rich flavors of this Brown Butter Duck Breast recipe, where the natural tenderness of duck is perfectly complemented by the nutty, aromatic richness of browned butter and fresh sage. This dish offers a balanced combination of savory and subtly sweet notes, making it ideal for a special dinner or celebration. The radicchio adds a delightful crispness and a hint of bitterness, enhancing the complexity of the meal. Easy enough for a mid-week treat, yet sophisticated enough for a dinner party, this recipe will impress your guests with its simplicity and bold flavors.
Ingredients
| Ingredient | Amount |
|---|---|
| Whole duck breast, skin on (6 ounces) | 1 breast |
| Salt and pepper | To taste |
| Radicchio, 4 ounces, core removed | 1 head |
| Unsalted butter | 1 cup |
| Fresh sage leaves, sliced | 6 leaves |
Allergen Information
- Dairy: This recipe contains unsalted butter, making it unsuitable for those with dairy allergies.
- Gluten: This recipe is naturally gluten-free.
- Other allergens: Contains no common allergens other than dairy.
Dietary Preferences
- Gluten-Free: This dish contains no gluten ingredients, making it suitable for those following a gluten-free diet.
- Low-Carb: With only 2 grams of carbohydrates per serving, this is a good option for low-carb diets such as keto.
- High-Protein: The duck breast offers a substantial amount of protein, making this a great choice for those focusing on muscle-building or higher-protein eating plans.
- Paleo: Suitable for a paleo diet, as it focuses on whole, natural ingredients.
- Dairy-Containing: Due to the butter, this dish is not dairy-free, but it can be adjusted for those who need to avoid dairy.
Preparation Instructions
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Preheat the Oven: Start by preheating your oven to 400ยฐF (200ยฐC). Pat the duck breast dry using paper towels to ensure a crisp skin when cooking.
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Seasoning the Duck: Generously season both sides of the duck breast with salt and pepper to taste.
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Searing the Duck: Heat a skillet over medium heat and place the duck breast skin-side down in the pan. Sear for 3-4 minutes on each side until golden and crispy.
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Roasting: Once seared, flip the duck breast over and transfer the skillet to the preheated oven. Roast the duck for about 10 minutes (uncovered) for medium doneness, or adjust the time based on your preferred level of doneness.
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Prepare the Radicchio: While the duck is roasting, cut the radicchio in half and remove the tough white core. Thinly slice the leaves and set them aside.
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Resting the Duck: Once the duck has finished roasting, remove the skillet from the oven. Transfer the duck breast, fat side up, to a cutting board. Allow the meat to rest for a few minutes, ensuring the juices redistribute for maximum tenderness.
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Making the Brown Butter: Reheat the skillet over medium heat. Add the unsalted butter and fresh sage leaves. Cook for 3-4 minutes, stirring occasionally, until the butter has turned a golden-brown color and releases a nutty aroma.
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Slicing the Duck: Slice the rested duck breast into 6 equal pieces.
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Assembling the Dish: Divide the radicchio between two plates, creating a bed of greens for the duck. Arrange the sliced duck breast over the radicchio, and drizzle the browned butter and sage over the top.
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Serving: Serve immediately and enjoy the delightful combination of rich, savory flavors from the duck, browned butter, and fresh radicchio.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 393 kcal |
| Fat | 33 g |
| Carbohydrates | 2 g |
| Protein | 22 g |
Tips and Advice
- Duck Searing Tip: For an even crispier skin, make sure to dry the duck breast thoroughly before searing it. This helps the fat render more effectively, resulting in a crispy texture.
- Adjusting Doneness: The cooking time for the duck breast can be adjusted based on how rare or well-done you like your duck. For rare, aim for 8 minutes in the oven, while for well-done, 12 minutes should be sufficient.
- Radicchio Variations: If you can’t find radicchio, arugula or endive would be a good alternative, providing a similar bitter yet refreshing contrast to the rich duck.
- Brown Butter Sage: When making the brown butter, be sure to watch it carefully as it can go from golden to burnt quickly. Stir often to ensure it doesnโt overcook.
Conclusion
This Brown Butter Duck Breast is a perfect blend of rustic and refined. The crispy, tender duck, combined with the depth of the browned butter and the brightness of the radicchio, makes for a dish that’s both comforting and sophisticated. Whether youโre cooking for a special occasion or treating yourself to something a little extra, this recipe will deliver a flavorful experience thatโs sure to impress. Enjoy it with a light side salad or roasted vegetables to complete the meal.
