Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at …
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Raise the heat on the skillet to medium and add the shallots to the pan. Saute for 3-5 minutes to soften and brown. Mix the flour into the blackberry jam in a small bowl. Then …
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Coat the seasoned chicken breasts with flour and set aside. In a large frying pan, over medium heat, add just enough oil to cover the bottom of the frying pan. Once the oil is hot, add the …
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Pan fry a couple chicken breasts for 3-4 minutes or until its edges turn white on top and golden crust forms on the bottom. Flip and cook for another 3-4 minutes. Work in …
Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned.
I have made this seared duck breast several ways and have included a Simple Keto Blueberry Gastrique option for the sauce below for those preferring a sans-wine alternative and a sweeter taste profile. I always serve mine over a cauliflower mash with either Brussels Sprouts or a some other farm fresh, sauteed green. Enjoy!
PER SERVING % DAILY VALUE Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh. Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.