Seared Duck Breast with the PROVENCE MCHEF & Rose Petal Jelly

  • 2 duck breasts, nerve removed that lies on the flesh side and criss cross (quadrillé) fat with a sharpen knife on the fat side
  • 10 gr (2 tsp) of the PROVENCE MCHEF
  • Few spoons of a rose petals jelly jar
  1. Preheat oven to 350 °F (180 °C) and place rack in center of oven. Remove the nerve that lies on the flesh side. Then, on the side of the fat, make criss-crosses with a sharp knife.
  2. In a large skillet (oven safe) over high heat, sear the duck on both sides without adding fat (oil or butter) starting by the fat side. Then cook in the oven for 8-12 minutes until preferably pink color (rare 8 minutes and 12 minutes medium rare).
  3. Then, on a butcher board, place duck on a foil, sprinkle with the PROVENCE MCHEF and wrap with foil. Let cool down 5 minutes so the juices of the duck concentrate in the middle of the flesh.
  4. Next, slice duck breasts and place the slices on warm plates. Add a hint of rose petal jelly.
  5. Serve this dish with a delicious creamy potato gratin (see recipe Creamy Potato Gratin with the South of France MCHEF) and sautéed vegetables. A real success! Enjoy!
Produits utilisés