Pan seared duck breast

  • 1 pound boneless duck breasts
  • CWG Pink Himalayan sea salt
  • CWG No Salt Onion black pepper blend


  • 1 tbsp vegetable oil
  • 1 onion - peeled and chopped
  • 1 tsp minced ginger
  • 4 cloves garlic - minced
  • 1 can cling peaches rinsed and chopped small (throw away syrup)
  • 6 tbsp dark soy sauce
  • 4 tbsp hoisin sauce
  • 1 tbsp rice vinegar ( or white wine vinegar)
  • 4 tbsp sriracha
Pat duck breat dry and place in refrigerator UNCOVERED for 2 to 3 days. Once dried, Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the sea salt and onion black pepper blend. Place the duck fat side down into the cold skillet. Slowly raise heat to release fat (this will keep the meat from being as greasy). Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes (once the pan is hot). Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. To make the peach hoisin siracha sauce, combine all the ingredients in a small sauce pot over medium-low heat. Bring to a simmer then reduce the heat to low. Stir and help break down the peaches with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts.

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