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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pan Seared Duck Quarters Recipe

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This recipe for Pan Seared Duck Quarters is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Duck Leg Quarters
Duck Fat
Salt and Pepper
Beef Stock - 1/4 to 1/2 cup

Directions:
Directions:
Heat the oven to 400 degrees.

With a very sharp knive, score the skin on the duck, being careful not to slice into the flesh. Season liberally with salt and pepper. Cover and refrigerate until ready to cook.

Heat a cast iron skillet with 3 tablespoons of duck fat until almost smoking. Place duck quarters, skin side down for 6 minutes. This will crisp the duck skin and release some of the excess fat. When the skin is nicely browned, turn and cook on the flesh side for 1 minute.

In a separate oven-proof pan, place the duck skin side up and pour 1/4 cup of beef stock in the bottom. Roast for 20-30 minutes or until an instant-read thermometer reads 160 degrees. Remove from the heat, cover lightly and let rest at least 10 minutes.

Personal Notes:
Personal Notes:
I served this with potatoes Sarladaises, roasted asparagus seasoned with lemon and a Maggi/butter emulsion sauce. I served a Cote du Rhone wine.

 

 

 

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