Slow-Roasted Duck Breast

3.4 (7)

In her newest cookbook, writer Molly Stevens writes: "The rich, rosy reddish nutrient of a perfectly cooked duck bosom delivers the aforesaid benignant of primal restitution that you get from a good, heavy steak. The cardinal operation successful that condemnation is 'rosy red.' Overcook duck bosom and you'll miss overmuch of what makes it truthful wonderful. Despite its heavy furniture of fat, the existent nutrient is rather thin (leaner, successful fact, than either chickenhearted oregon turkey).

"Sear-roasting -- browning and crisping the duck connected the stove earlier transferring it to a precise debased oven to mildly decorativeness cooking -- is astir foolproof for turning retired perfectly cooked duck breast. Not lone is this method overmuch little nerve-wracking than the high-heat, fast-paced stovetop method often utilized for duck breast, but the hands-off decorativeness besides gives you clip to hole the remainder of the meal.

"Another payment of searing the bosom earlier roasting is that you upwind up with a fewer tablespoons of marvelous rendered duck fat. Reserve it close successful the skillet and usage it to saute greens -- spinach and watercress are my favorites -- to service alongside the duck. (Or reserve the abdominous to usage later; conscionable don't propulsion it away.)"

Adapted from Stevens's "All About Roasting" (W.W. Norton & Co., 2011).

Ingredients

Nutritional Facts

Per serving (based connected 6)

• Calories

  140

• Fat

  5 g

• Saturated Fat

  2 g

• Sodium

  115 mg

• Cholesterol

  85 mg

• Protein

  23 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Stevens's "All About Roasting" (W.W. Norton & Co., 2011).

Tested by Dean Felten.