Pan-Seared Duck Breast
Alpha-Gal safe pan-seared duck breast with crisp rendered skin, orange-pomegranate reduction, and roasted sweet potatoes.
Ingredients
- 226.8 g (8 oz) 0.5 lbs Fresh Duck Breast (Skin-On) — Score skin in crosshatch pattern without piercing meat
- 140 g (4.9 oz) 1 count Sweet Potato — Diced into 1/2-inch cubes
- 59.1 g (2.1 oz) 2 fl oz Orange Juice
- 44.4 g (1.6 oz) 1.5 fl oz Pomegranate Juice
- 35 g (1.2 oz) 1 count Shallot — Finely minced
- 14.8 g (0.5 oz) 0.5 fl oz Extra Virgin Olive Oil
- 14.8 g (0.5 oz) 0.5 fl oz Pure Maple Syrup
- 5 g (0.2 oz) 1 clove Fresh Garlic — Crushed
- 2.8 g (0.1 oz) 0.5 tsp Kosher Salt
- 0.6 g 0.25 tsp Coarse Black Pepper
- 0.5 g 0.5 tsp Fresh Thyme Leaves
- 0.3 g 0.13 tsp Ground 5-Spice Powder
Equipment
- Cold Cast Iron or Heavy Stainless Skillet
- Chef Knife & Sanitized Poultry Cutting Board
- Wireless Temp Probe
- Digital Portion Scale
Method
- Sanitize Station & Prep Alpha-Gal Safe Ingredients
Verify station is 100% free of pork/beef cross-contact. Score duck breast skin in 1/4-inch diamond crosshatch pattern. Combine dry seasonings into prep bowl.
- Cold-Pan Duck Sear & Wireless Probe Monitoring
Place scored duck breast skin-side down in a COLD skillet over medium-low heat. Slowly render skin for 10-12 mins until deep golden and crispy. Flip and insert wireless probe horizontally into thickest section. Sear meat side until probe hits 135°F (Medium-Rare).
- Orange-Pomegranate Glaze Reduction
In the same pan, sauté minced shallot and garlic for 1 min. Deglaze with orange juice, pomegranate juice, and maple syrup. Simmer over medium-high heat until syrupy and reduced by half (3-4 mins).
- Plate / Package & Print Batch Traceability Label
Portion sliced duck breast over roasted sweet potatoes. Spoon warm orange-pomegranate glaze over meat. Verify package portion weight on scale and print thermal label.