Looking for a tasty winter night meal that will impress your family and guests? Terry John Zila stopped by the TCL studio to show us a pan roast duck recipe that will do just that.
Sautéed Duck Breasts
4- 6 ounce skin-on duck breasts,
Freshly ground salt and pepper
To sauté duck breasts, score the fat side of the breasts in a criss-cross manner, about 10 strokes in each direction, making sure just to score the fat. Do not slice all the way through to the meat.
1. Heat a sauté pan to medium-high heat and sauté the duck breasts, skin side down, for 8 to 10 minutes.
2. Turn the breasts and sauté for 1 to 2 minutes more, just to color the fleshy side. You do not want to overcook these. The goal here is to reach an internal temperature of 125°F to no more than 130°F.
To serve: Using a slotted spoon, remove the lentils from the cooking liquid and place on a warmed serving platter or to individual warmed plates. On a clean cutting board, thinly slice the sautéed duck breasts, skin side up, and fan the slices over the plate.