Crispy Duck Breast with Ginger Orange Glaze
Crispy Duck Breast with Ginger Orange Glaze
Directions
- Score the skin of the duck breast.
- Add salt cure and allow to sit overnight in the refrigerator to pull moisture out, giving a crispier skin. Scrape off excess salt cure.
- 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.
- In a separate pan add olive oil and duck breast. Cook for 2-3 minutes per side then plate.
- When plating, place down slaw, put duck breast on top, then drizzle ginger orange glaze over breast.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
