Crispy Duck Breast with Ginger Orange Glaze


  1. Score the skin of the duck breast.
  2. Add salt cure and allow to sit overnight in the refrigerator to pull moisture out, giving a crispier skin. Scrape off excess salt cure.
  3. In a sauté pan over medium low heat add the duck, skin side down. Cook until skin is golden brown. Pour off fat and remove breast from pan.
  4. In a separate pan add olive oil and duck breast. Cook for 2-3 minutes per side then plate.
  5. When plating, place down slaw, put duck breast on top, then drizzle ginger orange glaze over breast.


  • 2 duck, breast(s), skin on
  • 1/4 cup duck salt cure
  • 4 oz. ginger orange glaze
  • 1 cup jicama snow pea slaw
  • 1/4 cup Piancone® Oil, Olive