Make 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.
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