Serves 4 people. Prep time: 5 min. Cook time: 25 min.
1 DUCKCHAR Moulard Duck Breast
2 Roasted peppers, red and yellow
DUCK, pan seared:
Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.
Step 2 - Cook DUCKCHAR Moulard Duck Breast to desired doneness. Cook skin side down in pan at medium-high heat. Continuously drain off rendered fat while duck cooks.
Medium rare*: about 4 min.
Well Done: about 8 min.
Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Well Done: about 5 – 6 min or until internal temperature reaches 165° F.
Cover DUCKCHAR Moulard Duck Breastloosely with foil and let sit for 5 minutes. Cut into thin slices and place and refrigerate.
Step 1 - Stack cilantro, peppers, jalapeno, spicy pickles and duck on ciabatta. Garnish with cilantro. Lightly brush top bun with spicy mustard and aioli. Enjoy.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.