Brett Kissel’s Duck Recipe

Pan-Seared Duck

Ingredients:

• 2 duck breasts
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons baby back rib sauce
• Optional: Red wine or duck jus for deglazing (about 1/4 cup)

Instructions:

1. Start by scoring the skin of the duck breasts. Use a sharp knife to make diagonal cuts across the skin, being careful not to cut into the meat. This will help render the fat and create a crispy skin.
2. Season the duck breasts generously with salt and black pepper on both sides.
3. Place a large skillet or frying pan over medium-high heat. Add the butter and let it melt completely.
4. Once the butter is melted and begins to sizzle, add the duck breasts to the pan, skin-side down. Allow the duck breasts to cook for about 6-8 minutes, or until the skin is golden brown and crispy.
5. Flip the duck breasts using tongs and sear the other side for an additional 4-6 minutes for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
6. Remove the duck breasts from the pan and transfer them to a cutting board to rest.
7. In the same pan, add the minced garlic and sauté it in the remaining butter and duck fat for about a minute until fragrant.
8. Stir in the baby back rib sauce and let it cook for an additional minute, allowing the flavors to combine.
9. Optional: Deglaze the pan with red wine or duck jus by pouring it into the hot pan and using a spatula to scrape up any browned bits from the bottom. Cook for a few minutes until the liquid reduces slightly and forms a flavorful sauce.
10. Slice the rested duck breasts diagonally into thick slices.
11. Serve the pan-seared duck slices on a platter, drizzled with the baby back rib sauce-infused butter from the pan. You can also pour the optional sauce over the top if desired.
12. Garnish as desired and serve immediately.

By using baby back rib sauce instead of thyme, you’ll introduce a tangy and slightly sweet flavor to the dish, creating a delicious fusion of flavors with the pan-seared duck. Enjoy your modified pan-seared duck with the tasty addition of baby back rib sauce!