Pan-seared duck breast with orange pan sauce from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on January 19, 2025

    As always with Serious Eats, you are guided through the recipe/technique and given visual and auditory cues to find the right temperature. I use this to make perfect duck breast every time after a few bad results with other recipes. It is crucial to get to 130 degrees for medium rare. I took one off the heat at 128 and it was too rare.

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