Duck Breast with Citrus Butter
Cook Time
25 minutes
Yield
4
RECIPE Ingredients
- ½ pound unsalted butter, softened
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly grated lime zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh lime juice
- ½ teaspoon salt
- 2 Moulard Duck Magret
- Salt & freshly ground pepper, to taste
Recipe notes
In this easy recipe, our duck breast gets a zesty lift from a simple citrus compound butter. It calls for making more than needed which gives you extra citrus butter to keep in the freezer. We used the classic duck magret, but you can replace it with Rohan or Pekin duck if preferred.
RECIPE Preparation
- Make the citrus butter: stir together the butter, lemon and lime zests, lemon and lime juices, and salt in a small bowl until mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap; shape each into a flattened square. Wrap the squares tightly in the wrap, pack them in a zippered plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarters. Each quarter will be about 1 tablespoon.
- With a knife, score the skin of the magret in a criss-cross pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
- Heat a pan over high flame. When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 minutes on the meat side.
- Remove the duck breasts to a cutting board and tent with foil while resting for at least 5 minutes.
- Slice magret in ¼ inch slices. Lay slices on warm plates in a fan pattern then top each portion with a square of citrus butter. Serve immediately.
