CHEF JEFF — ONE BYTE AT A TIME: Crispy Duck Breast

Waterfowl hunters will like this recipe from “Top Chef” competitor Stefan Richter.

Crispy Duck Breast

5 large (about ½ pound each) or 10 small duck breasts, skin on and boneless

Salt

White pepper

2 tablespoons vegetable oil

2 cloves garlic

5 sprigs thyme

2 sprigs rosemary

2 tablespoons

Heat oven to 375 degrees. Season duck breasts with a pinch each of salt and white pepper. Heat cast-iron pan over high heat until it is nearly smoking. Add vegetable oil and then add duck, flesh-side first. Let it sear until it gets some color, about 2 minutes. Flip it over to the side and sear for 2 more minutes. Add garlic, thyme and rosemary along with butter and put pan in oven until it reaches the desired doneness, maybe 7 minutes for small breasts and 12 for large. Let meat rest for 5 to 10 minutes before you slice it to serve.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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