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Sunday, September 18, 2016

Long Island Duck Breast

Jeff Gordinier  
  Time 30 minutes 
 Yield 4 servings 
Featured in: A Chef Finds Healing In Food.

2 ½ cups olive oil
 Zest of 1 orange, removed in strips
2 dried guindilla peppers or 1 dried ancho pepper
2 branches thyme
1 clove garlic, lightly crushed
2 duck breasts, halved lengthwise
 freshly ground black pepper
 Farro salad

1. In a shallow saucepan just large enough to fit all four pieces of the duck breast, combine the olive oil, orange zest, guindilla or ancho pepper, thyme and garlic over medium heat until the temperature of the oil reaches 140 degrees on an instant-read thermometer. Adjust the heat to maintain that temperature.
2. Lightly score the skin of the duck breasts in a diamond pattern, and season thoroughly with salt and pepper. Place a skillet over medium-low heat. When the pan is hot, add the duck breasts skin-side down. Allow them to sear, without moving them at all, until they are crispy and golden brown, 5 to 7 minutes.
3. Once the skins are golden brown, remove the duck from the pan and place skin-side up in the oil. Cook until firm and medium rare, 7 to 10 minutes. Remove from the pan, let them rest for 5 minutes and slice. Serve with farro salad.

Adapted from Seamus Mullen


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