Yuzu Pan Seared Duck
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1. Gently score the duck breast in a diagonal pattern, being careful not to expose the flesh. Season both sides with salt.
2. Place the duck, skin side down in a large, cold sauté pan and turn the heat to medium low. Cook for 15 minutes until most of the fat has rendered out and the internal temperature of the breast reaches 125°F.
3. Increase the heat to medium and brown the skin for 1 minute, then flip and cook for another 1-2 minutes or until the breast is 140°F.
4. Remove from the heat and stir in the butter and Bachan’s Yuzu Barbeque Sauce. Season with freshly ground pepper and serve over the duck with extra Bachan’s if desired.
2 duck breasts, about 4-5 ounces each
1/4 cup Bachan's Yuzu Japanese Barbecue Sauce
2 tbsp unsalted butter
Prep Time: 5 Minutes
Cook Time: 30 Minutes