- Pastured Duck Breast
- 1 Tbl Olive Oil
- 2 Cloves Garlic (whole and smashed)
- 2 Sprigs Fresh Thyme
- 2 Tbl Butter
- Kosher Salt
- Black Pepper
First and foremost, you will want to score the duck breast. Cross-hatch the skin (making sure not to cut into the meat). Season both sides generously with salt and pepper.
Once seasoned, heat the olive oil in a pan over medium heat. Place the duck breast skin side down and begin to render out the fat and crisp the skin (10-15 minutes).
Once the fat is rendered and the skin is a beautiful amber brown, drain out all but about a tablespoon of the duck fat in the pan. Add in the butter, garlic and thyme. Spoon the fat and butter over the breast as it finishes cooking (approximately 2-3 minutes).
Don’t forget duck breast is safe and delicious at medium rare!