Duck Breast with Herb Butter
Yield
4
RECIPE Ingredients
- ½ pound (2 sticks) unsalted butter, softened*
- 2 cloves garlic, pressed (about 2 teaspoons)
- 3 tablespoons fresh tarragon leaves, chopped (or dill, marjoram, or oregano)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 Moulard Duck Magret
- Salt and freshly ground pepper, to taste
*Makes sixteen 1 tablespoon servings
Recipe notes
In this easy recipe, pan-seared duck breast is enhanced with fresh herb butter. It's one of Chef Sara Moulton's favorites for family dinners. We used magret duck breasts but our Rohan and Pekin duck breasts would work well, if you prefer.
RECIPE Preparation
- Make the herb butter: stir together the butter, garlic, herbs, salt and pepper 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 1/4 inch slices. Lay slices on warm plates in a fan pattern then top each portion with a square of herb butter. Serve immediately.
