Ingredients Jump to Instructions ↓

  1. 3 duck breasts Essence, recipe follows

  2. 1 tablespoon olive oil

  3. 2 1/2 tablespoons paprika

  4. 2 tablespoons salt

  5. 2 tablespoons garlic powder

  6. 1 tablespoon black pepper

  7. 1 tablespoon onion powder

  8. 1 tablespoon cayenne pepper

  9. 1 tablespoon dried leaf oregano

  10. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding . Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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