Ingredients
Scale
- 2 boneless duck breasts, 4-5 ounces each
- coarse sea salt
- 4 whole sage leaves
- 1 ripe pear, peeled and cut into a small dice
- 1/4 teaspoon dried ground sage
- 1/2 cup bone broth
- 1 tablespoon apple cider vinegar
Instructions
- With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart.
- Season breasts with coarse salt, more heavily on the skin side.
- Place duck breasts, skin side down, in a large, cold cast iron skillet or saute pan. To keep the edges from curling up, press duck breasts down with the help of a smaller skillet or pan. Place pan over low to medium-low heat and allow to cook for about 15 minutes or until much of the fat has rendered.
- Remove top skillet and increase heat to medium. Check to see if skin as a brown as desired. If it is, flip immediately to flesh side. If not, allow to cook another minute before flipping.
- Cook over medium heat for 1-5 minutes, until breast has reached 130° F for medium-rare, 140° F for medium, or 155° F for well done.
- Remove cooked breasts and set aside to rest while you make the sauce.
- Pour off fat (and save for another use), leaving just about 1 tablespoon in the pan and return it to medium heat.
- Toss whole sage leaves in fat, allowing them to sizzle and fry for just a minute or two. Use a slotted spoon to remove the leaves and set aside.
- Add pears and dried sage and cook, stirring, just until slightly soft and browned (about 2 minutes).
- Add broth and vinegar and cook, stirring, until the sauce becomes thick and syrupy (about 4 more more minutes). Taste and season with salt if needed.
- Cut duck breast into 1-2 inch slices and fan on serving plate. Top with pear sauce and garnish with fried sage leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main