The Duck is Great...but the Citrus Butter is Out of this World!

Tender duck breast slathered in a delicious citrus butter served with meltingly soft yeast dinner rolls and a fluffy rice pilaf and roast asparagus....mmmmmm

Duck Breast with Citrus Butter

Serves 4

Total time:  25 minutes

Ingredients

Citrus Butter

1/2 pound unsalted butter, softened

1 tsp freshly grated lemon zest

1 tsp freshly grated lime zest

2 tsp fresh lemon juice

2 tsp fresh lime juice

1 tsp of finely chopped flat parsley

1/2 tsp salt

Duck Breast

2 Moulard Duck Magret

Salt & freshly ground pepper, to taste

Preparation

Citrus Butter

Stir together the butter, lemon and lime zests, lemon and lime juices, and salt in a small bowl until mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap; shape each into a flattened square. Wrap the squares tightly in the wrap, pack them in a zippered plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarters. Each quarter will be about 1 tablespoon.

Duck Breast

With a knife, score the skin of the magret (duck breast steak) in a criss-cross pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Heat a heavy pan over high heat. When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 minutes on the meat side.

Remove the duck breasts to a cutting board and tent with foil while resting for at least 5 minutes.

Plating/Presentation

Slice the duck breasts in 1/4 inch slices. Lay slices on warm plates in a fan pattern then top each portion with a square of citrus butter. Serve immediately.  A light and fluffy rice pilaf wold be wonderful with this dish for the warmer months.