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This is the first time I’ve prepared duck, though I’ve tasted it before. Duck is one of those meats that is scientifically regarded as ‘white’ meat, while in cooking circles it’s more of a ‘red’ meat, due to its darker color. Also, it’s very fatty, but the taste is amazing. And it isn’t difficult to cook. Below is the marinated duck breast recipe I came up with.
Ingredients for the marinade:
- Duck breast from 1 full size duck
- Juice from one orange
- Zest from one orange
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 2 tbsp extra virgin olive oil
Instructions for the marinade:
Add all of the ingredients to a large ziplock bag, and put in the refrigerator to marinate overnight.
After your duck has marinated all night, then you’re ready to cook.
Instructions for cooking marinated duck breast:
- Put 1-2 tbsp butter in non-stick pan on med heat.
- Next, score the fat side of your duck breasts, and place the breasts in the pan, fat side down.
- Then cook ~6-9 mins on each side; put a lid on the pan, to prevent the breasts from burning. They’re finished when the internal temp reaches 165 degrees.
Serve with your favorite side, like broccoli or greens.
**My thoughts on duck: I really enjoyed it. The marinade was awesome, and even though this particular duck was over 1 year old, it wasn’t tough or gamey. And when talking to my mom about this recipe, she shared with me that she made duck one time, but she tried cooking it like turkey. However both she and my dad couldn’t eat it, because apparently it was awful. But I don’t recall this episode, because I wasn’t even around yet. I’m not sure I was even a thought at that moment.
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