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How To Pan-Sear Duck Breasts And Properly Render Their Fat

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How To Pan-Sear Duck Breasts And Properly Render Their Fat

Ingredients

  • 1 c honey
  • 10 sprigs fresh thyme, tied in a bundle
  • 4 boneless duck breasts with skin
  • 1 t olive oil
  • 1 t red wine vinegar
  • 1⁄2 t kosher salt
  • 2 clv garlic, minced
  • 2 t thyme, leaves only
  • 2 t butter
  • 1 c wild mushrooms, thinly sliced
  • 1 serrano chili, thinly sliced
  • 1⁄2 c white wine
  • 2 t flat-leaf parsley, minced
  • 2 t chives, minced
  • 1⁄2 c vegetable stock
  • baby lettuce, as garnish (optional)
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Published 2014-09-09 13:13:31 (2 years ago).

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