Duck Breast with Brown Butter and Sage

Duck breast is pan-roasted to perfection and drizzled in a golden brown butter sauce with sage.

Duck Breast with Brown Butter and Sage

Prep Time: 5 mins Cook Time: 20 mins

Ingredients

1 (6-oz.; 170g) skin-on duck breast 1⁄4 tsp. sea salt, or to taste 1⁄8 tsp. freshly ground black pepper 1 small head radicchio (about 4 oz.; 110g), core removed 1⁄4 cup unsalted butter 6 fresh sage leaves, finely sliced Yield: 1 breast

Serving Size: 1⁄2 breast

Nutrition per Serving

Fat 76% Protein 22% Net Carb 2% Ratio 1.4:1

Calories 393 Fat 33g Protein 22g Total Carbohydrate 3g Dietary Fiber 1g Net Carbohydrate 2g

1Preheat the oven to 400°F (200°C). Pat duck breast skin dry with a paper towel. Season both sides of duck breast with sea salt and black pepper.

2Heat an ovenproof skillet over high heat. When hot, place duck breast in the skillet, fat side down. Sear for 3 to 4 minutes, or until fat turns deep brown.

3Turn duck breast over and place the skillet in the oven. Roast, uncovered, for 9 to 11 minutes, or until desired internal temperature is reached.

4While duck breast cooks, cut radicchio in half. Remove and discard woody white core and thinly slice leaves. Set aside.

5Remove the skillet from the oven. Transfer duck breast, fat side up, to a cutting board to rest for 5 minutes.

6Reheat the skillet over medium heat. Add unsalted butter and sage, and cook, stirring constantly, for 3 to 4 minutes, or until butter is a deep golden brown. Remove from heat.

7After duck has finished resting, cut into 6 equal slices.

8Divide radicchio onto 2 plates. Top with slices of duck breast and drizzle with browned butter and sage sauce to serve.